Pear Frangipane Tart Good Recipes

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Pear Frangipane Tart

"Fruits, just like the pears used on this delectable tart recipe, are canned at the peak of ripeness, sealing in their vitamins, freshness and flavor, evidently."

Ingredients :

Crust:
6 tablespoons butter at room temperature
1/4 cup granulated sugar
1 large egg
1 1/three cups all-motive flour
1/three cup seedless raspberry or strawberry jam
Filling:
four oz. Almond paste
1/3 cup granulated sugar
1 huge egg
1/2 cup butter at room temperature
half teaspoon almond extract
1/three cup all-cause flour
1/4 teaspoon baking powder
1 (29 ounce) can pear halves, properly drained

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H5M

Prepare crust: With mixer at low pace, beat butter and sugar till light and fluffy; add egg till combined. Add flour; beat until blended. Grease nine-inch tart pan with detachable backside. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
Preheat oven to 350 stages F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat till simply blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
Arrange pear halves, cut-facet down on combination in crust. Bake 50 mins until filling is set. Cool absolutely.

Notes :

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