Pear Frangipane Tart recipe

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Ingredients

6 tablespoons butter at room temperature
¼ cup granulated sugar
1 large egg
1 ⅓ cups all-purpose flour
⅓ cup seedless raspberry or strawberry jam
4 ounces almond paste
⅓ cup granulated sugar
1 large egg
½ cup butter at room temperature
½ teaspoon almond extract
⅓ cup all-purpose flour
¼ teaspoon baking powder
1 (29 ounce) can pear halves, well drained

Nutrition Info

499.7 calories
carbohydrate: 63.9 g
cholesterol: 99.9 mg
fat: 25.7 g
fiber: 3 g
protein: 6.1 g
saturatedFat: 13.6 g
servingSize: -
sodium: 181.7 mg
sugar: 33.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy, add egg until blended. Add flour, beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.

  2. Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract, beat until just blended. Add flour and baking powder, beat well. Spoon mixture over jam in crust.

  3. Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.

Recipe Yield

8 servings

Recipe Note

Fruits, like the pears used in this delectable tart recipe, are canned at the peak of ripeness, sealing in their nutrition, freshness and flavor, naturally.

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