pear, almond, frangipane tartada

pear, almond, frangipane tartada
  • 1 (9 inch) refrigerated unbaked pie crust
  • 1/2 cup almond paste, or more to taste
  • 1 egg
  • 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


  1. Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  2. Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
  3. 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.
  4. Bake in the preheated oven until crust is golden, 30 to 50 minutes.
  5. 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.

06/04/2019
pear, almond, frangipane tartada, recipe PT15M PT1H 5 455 calories

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