Pear and Raspberry Frangipane Tart

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• Crust

• 1 1⁄2 cups flour
• 1⁄4 cup granulated sugar
• 1⁄2 cup unsalted butter
• 4 -5  tablespoons cold water

• Filling

• 3  tablespoons  seedless raspberry jam
• 1  cup  sliced almonds or 1  cup  whole almond
• 1⁄4 cup unsalted butter
• 1⁄2 cup granulated sugar
• 1  tablespoon flour
• 1  egg
• 1 1⁄2 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.