Pear and Almond Frangipane Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Pie Crust 9" (tart shell)3 Pears, fresh, pilledPlain white flour, 1/4 cupAlmonds, 1 cup, whole Granulated Sugar, 0.5 cup (devided)Unsalted Butter, 6 TbspEgg, fresh, 1 large Egg white, fresh, 2 large Rum, 2 + 1 tbsp.Apricot Jam, 2 tbsp
Bake the pie shell according to directions. Set aside to cool.
Preheat oven to 350.
In a food processor pulse almonds with 1/4 cup sugar until finely ground. Add 1/4 cup flour and mix.
With a mixer beat butter and remaining 1/4 cup sugar until light and fluffy. Add one egg, combining well. Add two egg whites. Mix well. When egg mixture is smooth, add 2 tbsp. rum.
Put the ground nuts and combine with a spatula.
Peel, halve, core and slice the pears.
Pour the nut mixture into the shell and spread evenly. Arrange the pears decoratively atop the almond mixture.
Bake for 40 minutes or until pears and frangipane are browned.
Mix 1 tbsp. rum and 2 tbsp. jam and coat the cooked pears.
Number of Servings: 12
Recipe submitted by SparkPeople user IRONORCHID.
Preheat oven to 350.
In a food processor pulse almonds with 1/4 cup sugar until finely ground. Add 1/4 cup flour and mix.
With a mixer beat butter and remaining 1/4 cup sugar until light and fluffy. Add one egg, combining well. Add two egg whites. Mix well. When egg mixture is smooth, add 2 tbsp. rum.
Put the ground nuts and combine with a spatula.
Peel, halve, core and slice the pears.
Pour the nut mixture into the shell and spread evenly. Arrange the pears decoratively atop the almond mixture.
Bake for 40 minutes or until pears and frangipane are browned.
Mix 1 tbsp. rum and 2 tbsp. jam and coat the cooked pears.
Number of Servings: 12
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 16.8 g
- Cholesterol: 36.0 mg
- Sodium: 118.0 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.5 g
- Protein: 4.5 g