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Pear and Raspberry Frangipane Tart

Submitted By Andy Douglus (0 Review)
70/100 out of 10 votes
226


Timings
60 min(s)
120 min(s)
180 min(s)
This recipe can be serve by One Person
Ingredients
  1. 1/2 Cups Flour All-purpose
  2. 1/4 Cup Granulated Sugar
  3. 1/2 Cup Margarine or Butter
  4. 4 to 5 Tablespoons Cold Water
  5. 3 Tablespoons Seedless Raspberry Jam
  6. 1 Cup Whole Blanched Almonds
  7. 1/4 Cup Margarine or Butter
  8. 1/2 Cup Granulated Sugar
  9. 1 Tablespoon Flour
  10. 1 Egg
  11. 1 Teaspoon Almond Extract
  12. 1 (15.5 Ounce) Pears Can Sliced
Method
  1. Heat oven to 400 degrees F.
  2. Lightly spoon flour into measuring cup; level off.
  3. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  4. With pastry blender or fork, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Gradually add water to flour mixture until dough forms a ball. Knead 2 or 3 times until smooth. Flatten ball slightly. Press dough in bottom and up sides of uncreased 10-inch tart pan with removable bottom. Spread jam evenly over crust.
  5. Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.
  6. Drain pears, reserving 1/4 cup liquid. Add reserved liquid to almond mixture; blend until smooth. Spread evenly in crust. Arrange pear slices over filling.
  7. Bake at 400 degrees F for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.
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