Raspberry-Almond Pear Tart

• 1/2 (15-ounce) package refrigerated piecrusts
• 1/3 cup seedless raspberry jam
• 6 tablespoons butter, softened and divided
• 4 large pears, peeled and quartered
• 1/4 cup sugar
• 1 large egg
• 1/2 cup vanilla wafer crumbs
• 1/2 cup ground toasted almonds
• 1/4 teaspoon almond extract

1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. Bake at 400u0b0 for 5 minutes; remove from oven, and cool completely on a wire rack. Spread raspberry jam evenly on bottom of prepared piecrust.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes. Remove from heat, and arrange pear slices over raspberry jam.
4. Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
5. Bake at 400u0b0 for 20 to 25 minutes or until browned; cool on a wire rack.

seedless raspberry jam, butter, pears, sugar, egg, vanilla wafer crumbs, ground toasted almonds, almond extract

Taken from www.myrecipes.com/recipe/raspberry-almond-pear-tart (may not work)