Pear and Raspberry Frangipane Tart

READY IN: 1hr 15mins
Kathy(
Recipe by Kathy(

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

Top Review by 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.

Ingredients Nutrition

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.

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