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Pear and Raspberry Frangipane Tart

Pear and Raspberry Frangipane Tart

The ultimate in butter-rich pastry boasts a puffy ground almond filling.

Ingredients

Crust

  • 1 1/2 cups Gold Medal All-Purpose Flour
  • 1/4 cup granulated sugar
  • 1/2 cup butter or margarine
  • 4 to 5 tablespoons cold water

Filling

  • 3 tablespoons seedless raspberry jam
  • 1 cup whole blanched almonds
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 1 tablespoon Gold Medal All-Purpose Flour
  • 1 egg
  • 1 teaspoon almond extract
  • 1 (15.5 ounce) can sliced pears

Instructions

  1. Heat oven to 400 degrees F.
  2. Crust: Lightly spoon flour into measuring cup; level off.
  3. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  4. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs.
  5. 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.
  6. Filling: Spread jam evenly over crust.
  7. Place almonds in food processor bowl with metal blade or blender container; process until finely chopped.
  8. Add 1/4 cup butter, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.
  9. 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.
  10. Bake at 400 degrees F for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown.
  11. 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 %

Dietary exchanges: 1 1/2 Starch, 1 Fruit, 3 Fat OR 2 1/2 Carbohydrate, 3 Fat

Recipe and photo credit (used with permission): Pillsbury

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