Ingredients
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1 1/2 cups flour
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1/4 cup granulated sugar
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1/2 cup unsalted butter
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4 -5 tablespoons cold water
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3 tablespoons seedless raspberry jam
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1 cup sliced almonds or 1 cup whole almond
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1/4 cup unsalted butter
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1 tablespoon flour
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1 egg
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1 1/2 teaspoons almond extract
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1 (15 ounce) can sliced canned pears, drained, reserve liquid
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1/2 cup granulated sugar
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Instructions
- Heat oven to 400°F.
- Crust: In a large bowl or food processor, combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add water until dough forms a ball.
- Knead 2-3 times until smooth.
- Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
- Spread jam evenly over bottom of dough.
- Filling: Place almonds in food processor; process until almonds are finely chopped.
- Add butter, sugar, and flour; process until blended.
- Add egg and almond extract; mix well.
- Drain pears, RESERVING 1/4 CUP LIQUID.
- Add 1/4 cup liquid to almond filling mixture; blend until smooth.
- Spread in crust.
- Arrange pear slices over filling.
- Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
- Cool 90 minutes.
- Garnish with fresh raspberries and powdered sugar.