We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Pear and Raspberry Frangipane Tart

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

(4)
(2)
Save and Share
  • prep time 25 min
  • total time 2 hr 40 min
  • ingredients 12
  • servings 12
 

Ingredients

Crust

1 1/2
cups all-purpose flour
1/4
cup sugar
1/2
cup margarine or butter
4
to 5 tablespoons cold water

Filling

3
tablespoons seedless raspberry jam
1
cup whole blanched almonds
1/4
cup margarine or butter
1/2
cup sugar
1
tablespoon all-purpose flour
1
egg
1
teaspoon almond extract
1
(15.5-oz.) can sliced pears

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  • 2 With pastry blender or fork, cut in 1/2 cup margarine 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. Spread jam evenly over crust.
  • 3 Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 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°F. for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.
  • 1 Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
  • 2 With pastry blender or fork, cut in 1/2 cup margarine 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. Spread jam evenly over crust.
  • 3 Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 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°F. for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
320
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3g,
3%
),
Cholesterol
20mg
20%;
Sodium
130mg
130%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
20g
20%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.