Pear and Raspberry Frangipane Tart

*Kathy*'s Note:

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

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

Crust

• 1 ½ cups flour
• ¼ cup granulated sugar
• ½ cup unsalted butter
• 4 -5 tablespoons cold water

Filling

• 3 tablespoons seedless raspberry jam
• 1 cup sliced almonds or 1 cup whole almond
• ¼ cup unsalted butter
• ½ cup granulated sugar
• 1 tablespoon flour
• 1 egg
• 1 ½ teaspoons almond extract
• 1 (15 ounce) can sliced canned pears , drained, reserve liquid

Garnish

• fresh raspberry
• powdered sugar

Directions:

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

Reviews

[Lt. Amy]

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.

[Rita~]

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!