Pear Frangipane Tart

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4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 264.2

Total Fat: 15.0 g
Cholesterol: 31.0 mg
Sodium: 116.6 mg
Total Carbs: 29.8 g
Dietary Fiber: 2.5 g
Protein: 4.5 g

View full nutritional breakdown of Pear Frangipane Tart calories by ingredient

Introduction

Very beautiful dessert!
I reduced the amount of butter and substituted another egg for 2 egg whites in the recipe. Very beautiful dessert!
I reduced the amount of butter and substituted another egg for 2 egg whites in the recipe.

Minutes to Prepare: 20

Minutes to Cook: 50

Number of Servings: 12

Ingredients

Pie Crust 9" (tart shell)

3 Pears, fresh, pilled

Plain white flour, 1/4 cup

Almonds, 1 cup, whole

Granulated Sugar, 0.5 cup (devided)

Unsalted Butter, 4 Tbsp

Egg, fresh, 1 large

Egg white, fresh, 2 large

Rum, 2 + 1/2 tbsp. (or 1 tsp. almond/ vanilla extract)

Apricot Jam, 1 tbsp

Directions

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 (or 1 tsp. almond or vanilla extract if you prefer non-alcoholic version).
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 50 minutes or until pears and frangipane are golden browned.
Mix 1/2 tbsp. rum and 1 tbsp. jam and coat the cooked pears.

Number of Servings: 12

Recipe submitted by SparkPeople user IRONORCHID.