2 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Rita~ November 20, 2004
Pear and Raspberry Frangipane Tart