Pear Frangipane Tart
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
43
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Granulated Sugar1 large
Egg1 cup
All-Purpose Flour1 cup
Seedless Raspberry110 g
Almond Paste1 tsp
Almond Extract1 tsp
Baking PowderDirections:
1
Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended
2
Add flour; beat until blended
3
Grease 9-inch tart pan with removable bottom
4
Press dough into bottom and up sides of pan
5
Prick crust with fork
6
Spread bottom with jam
7
Refrigerate
8
Preheat oven to 350 degrees F
9
Prepare filling: With mixer at low speed, beat almond paste, sugar and egg
10
Add butter and almond extract; beat until just blended
11
Add flour and baking powder; beat well
12
Spoon mixture over jam in crust
13
Arrange pear halves, cut-side down on mixture in crust
14
Bake 50 minutes until filling is set
15
Cool completely