- Crust:
- 6 tablespoons butter at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1/3 cup seedless raspberry or strawberry jam
- Filling:
- 4 ounces almond paste
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 cup butter at room temperature
- 1/2 teaspoon almond extract
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 (29 ounce) can pear halves, well drained
- Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended. Add flour; beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
- Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat until just blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
- Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.
04/02/2018
recipepes.com
Pear Frangipane Tart, recipe
PT15M
PT1H
5
455 calories
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