Pear and Raspberry Frangipane Tart
October 19, 2011
"A very pretty dessert that is fairly easy to make."
- Serving Size: 1 (112.7 g)
- Calories 251.8
- Total Fat - 12.1 g
- Saturated Fat - 1.6 g
- Cholesterol - 20.5 mg
- Sodium - 26.9 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 4.9 g
- Sugars - 7.1 g
- Protein - 13.4 g
- Calcium - 119.5 mg
- Iron - 2.5 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.3 mg
Heat oven to 400°F.
Crust: In a large bowl or food processor, combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs.
Gradually add water until dough forms a ball. Knead 2-3 times until smooth.
Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
Spread jam evenly over bottom of dough.
Filling: Place almonds in food processor; process until almonds are finely chopped.
Add butter, sugar, and flour; process until blended.
Add egg and almond extract; mix well.
Drain pears, RESERVING 1/4 CUP LIQUID.
Add 1/4 cup liquid to almond filling mixture; blend until smooth. Spread in crust.
Arrange pear slices over filling.
Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
Cool 90 minutes. Garnish with fresh raspberries and powdered sugar.
Tips & Variations
No special items needed.