- 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
- 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.
06/04/2019
recipepes.com
pear, almond, frangipane tartada, recipe
PT15M
PT1H
5
455 calories
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