The ultimate in butter-rich pastry boasts a puffy ground almond filling.
1 1/2 cups Gold Medal All-Purpose Flour
1/2 cup butter or margarine
4 to 5 tablespoons cold water
3 tablespoons seedless raspberry jam
1 cup whole
1/4 cup butter or margarine
1/2 cup granulated sugar
1 tablespoon Gold Medal All-Purpose Flour
1 teaspoon almond extract
1 (15.5 ounce) can sliced pears
Heat oven to 400 degrees F.
Crust: Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
With pastry blender or fork, cut in 1/2 cup butter until mixture resembles
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.
Filling: Spread jam evenly over crust.
Place almonds in food processor bowl with metal blade or blender container; process
until finely chopped.
Add 1/4 cup butter, 1/2 cup sugar and 1 tablespoon flour;
process until blended. Add egg and extract; mix well.
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.
Bake at 400 degrees F for 35 to 45 minutes or until crust is lightly browned
and top is deep golden brown.
Cool for 1 1/2 hours or until completely cooled.
Nutrition information per serving; serving size: 1/12 of Recipe - Calories
320 Calories from Fat 150
% Daily value: Total Fat 17 g 26 % Saturated 3 g 15 % Cholesterol 20 mg 7
% Sodium 130 mg 5 % Total Carbohydrate 36 g 12 % Dietary Fiber 2 g 8 % Sugars 20
g Protein 5 g Vitamin A 10 % Vitamin C 0 % Calcium 4 % Iron 8 %