Pear and Raspberry Frangipane Tart

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

Lt. Amy May 16, 2007

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!

Rita~ November 20, 2004