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pear, almond, frangipane tartada
1 (9 inch) refrigerated unbaked pie crust
1/2 cup almond paste, or more to taste
1 dash salt
3 pears, thinly sliced, or more to taste
1 tablespoon lemon juice
1 (3 ounce) package sliced almonds
2 tablespoons apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
Bake in the preheated oven until crust is golden, 30 to 50 minutes.
Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.
pear, almond, frangipane tartada, recipe
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