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.
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
- 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 coarse crumbs.
- 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
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