Pear And Raspberry Frangipane Tart

• Crust
• 1 1/2 cups flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter
• 4 -5 tablespoons cold water
• Filling
• 3 tablespoons seedless raspberry jam
• 1 cup sliced almonds or 1 cup whole almond
• 1/4 cup unsalted butter
• 1/2 cup granulated sugar
• 1 tablespoon flour
• 1 egg
• 1 1/2 teaspoons almond extract
• 1 (15 ounce) can sliced canned pears, drained, reserve liquid
• Garnish
• fresh raspberry
• powdered sugar

1. Heat oven to 400u0b0F.
2. Crust: In a large bowl or food processor, combine flour and sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Gradually add water until dough forms a ball.
5. Knead 2-3 times until smooth.
6. Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
7. Spread jam evenly over bottom of dough.
8. Filling: Place almonds in food processor; process until almonds are finely chopped.
9. Add butter, sugar, and flour; process until blended.
10. Add egg and almond extract; mix well.
11. Drain pears, RESERVING 1/4 CUP LIQUID.
12. Add 1/4 cup liquid to almond filling mixture; blend until smooth.
13. Spread in crust.
14. Arrange pear slices over filling.
15. Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
16. Cool 90 minutes.
17. Garnish with fresh raspberries and powdered sugar.

crust, flour, sugar, unsalted butter, cold water, filling, seedless raspberry jam, almonds, unsalted butter, granulated sugar, flour, egg, almond, liquid, fresh raspberry, powdered sugar

Taken from www.food.com/recipe/pear-and-raspberry-frangipane-tart-103711 (may not work)