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

    Average Rating:

    2 Total Reviews

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    • 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!

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    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
    49%
    Total Fat 23.9 g
    36%
    Saturated Fat 11.6 g
    58%
    Cholesterol 72.1 mg
    24%
    Sodium 16.4 mg
    0%
    Total Carbohydrate 51.8 g
    17%
    Dietary Fiber 2.9 g
    11%
    Sugars 28.3 g
    113%
    Protein 6.1 g
    12%

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