Pie Recipes

Pear and Raspberry Frangipane Tart

The ultimate in butter-rich pastry, this Pear and Raspberry Frangipane Tart boasts a puffy ground almond filling.

Pear and Raspberry Frangipane Tart

Yield: 12 servings

Ingredients

Crust

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

Filling

  • 3 tablespoons seedless raspberry jam
  • 1 cup whole blanched almonds
  • 1/4 cup butter
  • 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.

Crust

  1. Lightly spoon flour into measuring cup; level off.
  2. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  3. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs.
  4. 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

  1. Spread jam evenly over crust.
  2. Place almonds in food processor bowl with metal blade or blender container; process until finely chopped.
  3. Add 1/4 cup butter, 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 degrees F for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown.
  6. Cool for 1 1/2 hours or until completely cooled.

Nutrition

Per serving: Calories 320 Calories from Fat 150

% Daily value: Total Fat 17g 26% Saturated 3g 15% Cholesterol 20mg 7% Sodium 130mg 5% Total Carbohydrate 36g 12% Dietary Fiber 2g 8% Sugars 20g Protein 5g Vitamin A 10% Vitamin C 0% Calcium 4% Iron 8%

Exchanges: 1 1/2 Starch, 1 Fruit, 3 Fat or 2 1/2 Carbohydrate, 3 Fat

Attribution

Recipe and photo used with permission from: Pillsbury