Directions:
- Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
- Bake at 400° for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
- Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
- Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2032.21 Kcal (8508 kJ) | ||
| Calories from fat | 1011.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 112.44g | 173% | |
|---|---|---|---|
| Cholesterol | 369.18mg | 123% | |
| Sodium | 253.85mg | 11% | |
| Potassium | 1635.02mg | 35% | |
| Total Carbs | 248.84g | 83% | |
| Sugars | 150.5g | 602% | |
| Dietary Fiber | 37.26g | 149% | |
| Protein | 23.43g | 47% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 3.6mg | 20% | |
| Calcium | 311.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 162.19 Kcal (679 kJ) | ||
| Calories from fat | 80.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 173% | |
|---|---|---|---|
| Cholesterol | 29.46mg | 123% | |
| Sodium | 20.26mg | 11% | |
| Potassium | 130.49mg | 35% | |
| Total Carbs | 19.86g | 83% | |
| Sugars | 12.01g | 602% | |
| Dietary Fiber | 2.97g | 149% | |
| Protein | 1.87g | 47% | |
| Vitamin C | 2.9mg | 61% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 0.3mg | 20% | |
| Calcium | 24.8mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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