Raspberry-Almond-Pear Tart

Top raspberries, pears and almonds with Pillsbury® refrigerated pie crust to bake this delicious tart - perfect for dessert. MORE+ LESS-

By Pillsbury Kitchens

November 7, 2013

Pillsbury™ refrigerated pie crust, softened as directed on box

1/4

cup sugar

1/4

cup butter, softened

egg

1/2

cup crushed vanilla wafer cookies (10 cookies)

1/2

cup ground toasted almonds

1/4

teaspoon almond extract

tablespoons butter

large pears, peeled, thinly sliced

1/3

cup seedless raspberry jam

Fresh raspberries, if desired

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1

Heat oven to 400°F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie; trim excess. Bake 5 minutes. Cool completely on cooling rack.
2

In medium bowl, beat sugar and 1/4 cup butter with electric mixer on medium speed until creamy. Beat in egg until blended. Stir in crushed cookies, almonds and almond extract; spread evenly over crust.
3

In large skillet, melt 2 tablespoons butter over medium-high heat. Add pears; cook 5 minutes, stirring often. Remove from heat; arrange pear slices over almond mixture.
4

Bake 20 to 25 minutes or until lightly browned. Cool on cooling rack at least 15 minutes. Heat jam over medium heat. Brush over pears. Garnish with raspberries.