Ingredients1 h 5 m servings 500
- Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended. Add flour; beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
- Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat until just blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
- Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.
Per Serving: 500 calories; 25.7 63.9 6.1 100 182 Full nutrition
ReviewsRead all reviews 9
A very nice and elegant dessert. The raspberry jam complimented the other flavors very well.
The crust was lovely and the recipe was easy to follow. I did double the filling because I love almond paste. I didn't use it all and had delusions of using the leftover filling. My only change ...
Very good. Several steps, but easy steps. Love the almond and raspberry favors. Pears are pretty good with it- favors blend well. I didn't have a tart pan, but instead used a 9 inch springform...
We really enjoyed this and surprised how hard it was to keep hubby's hands off long enough to take a picture. I used raspberry jam and even served with vanilla bean whip cream. This will be mad...
This was an easy dessert to make and was very pretty when done. I liked the pear with raspberry preserves and almond together. A nice light combination. I used canned LIGHT pears, but wouldn'...
This was very delicious and my family loved it! I made a few small changes to the recipe; I cut the pear halves into about 3 or 4 slices and arranged in a spiral shape on top of the filling. ...
This was my 1st time making a true tart & the crust was excellent. I also enjoyed the almond paste baked part and the jam. I did not like the canned pears in this - I don't now what, if anything...