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Pear and Raspberry Frangipane Tart

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Pear and Raspberry Frangipane Tart
  • Prep Time 25 min
  • Total Time 2 hr 40 min
  • Servings 12
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The ultimate in butter-rich pastry boasts a puffy ground almond filling.

Ingredients

Crust

1 1/2
cups all-purpose flour
1/4
cup sugar
1/2
cup margarine or butter
4
to 5 tablespoons cold water

Filling

3
tablespoons seedless raspberry jam
1
cup whole blanched almonds
1/4
cup margarine or butter
1/2
cup sugar
1
tablespoon all-purpose flour
1
egg
1
teaspoon almond extract
1
(15.5-oz.) can sliced pears

Directions

  • 1 Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  • 2 With pastry blender or fork, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Gradually add water to flour mixture until dough forms a ball. Knead 2 or 3 times until smooth. Flatten ball slightly. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. Spread jam evenly over crust.
  • 3 Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.
  • 4 Drain pears, reserving 1/4 cup liquid. Add reserved liquid to almond mixture; blend until smooth. Spread evenly in crust. Arrange pear slices over filling.
  • 5 Bake at 400°F. for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
320
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
3g
15%
)
Cholesterol
20mg
7%
Sodium
130mg
5%
Total Carbohydrate
36g
12%
(
Dietary Fiber
2g
8%
,
Sugars
20g
)
Protein
5g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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