Pear and Raspberry Frangipane Tart |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A very pretty dessert that is fairly quick and easy to make. Ingredients:
1 1/2 cups flour |
1/4 cup granulated sugar |
1/2 cup unsalted butter |
4 -5 tablespoons cold water |
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 |
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.
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