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    You are in: Home / Recipes / Pear and Raspberry Frangipane Tart Recipe
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    Pear and Raspberry Frangipane Tart

    1/5 Photos of Pear and Raspberry Frangipane Tart

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    Kathy at's Note:

    A very pretty dessert that is fairly quick and easy to make.

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    Units: US | Metric





    1. 1
      Heat oven to 400°F.
    2. 2
      Crust: In a large bowl or food processor, combine flour and sugar.
    3. 3
      Cut in butter until mixture resembles coarse crumbs.
    4. 4
      Gradually add water until dough forms a ball.
    5. 5
      Knead 2-3 times until smooth.
    6. 6
      Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
    7. 7
      Spread jam evenly over bottom of dough.
    8. 8
      Filling: Place almonds in food processor; process until almonds are finely chopped.
    9. 9
      Add butter, sugar, and flour; process until blended.
    10. 10
      Add egg and almond extract; mix well.
    11. 11
      Drain pears, RESERVING 1/4 CUP LIQUID.
    12. 12
      Add 1/4 cup liquid to almond filling mixture; blend until smooth.
    13. 13
      Spread in crust.
    14. 14
      Arrange pear slices over filling.
    15. 15
      Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
    16. 16
      Cool 90 minutes.
    17. 17
      Garnish with fresh raspberries and powdered sugar.

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    Ratings & Reviews:

    • on May 16, 2007


      This was pretty good. If I made it again however, I would reduce the amount of almond extract as it was a bit overwelming. I think I would also use a smaller pan and cook it a little longer at a lower heat. The smaller pan would make the filling a bit thicker which would be good.

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    • on November 20, 2004


      This is quick and easy to make. I used very well chilled butter. I used a measuring cup to press dough into the pan which made it easier yet! Great crust! I didn`t need to use the pear juice. I did remove the tart after 40 minutes looking like it was done. After sitting for 90 I sliced and the center was very soft. So I did put it back into the oven till a toothpick came out clean. We had this at room temperature. I suggest to chill it before serving. This was very good. I did bring to a dinner party and wish now I had a leftover slice to enjoy now. Thanks Kathy!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pear and Raspberry Frangipane Tart

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 439.3
    Calories from Fat 215
    Total Fat 23.9 g
    Saturated Fat 11.6 g
    Cholesterol 72.1 mg
    Sodium 16.4 mg
    Total Carbohydrate 51.8 g
    Dietary Fiber 2.9 g
    Sugars 28.3 g
    Protein 6.1 g

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