Raspberry-Almond Pear Tart |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1/3 cup seedless raspberry jam |
6 tablespoons butter, softened and divided |
4 large pears, peeled and quartered |
1/4 cup sugar |
1 large egg |
1/2 cup vanilla wafer crumbs |
1/2 cup ground toasted almonds |
1/4 teaspoon almond extract |
Directions:
1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. 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.
3. 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.
4. 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.
5. Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.
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