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Pear Frangipane Tart

Looking to treat your family to a delicious dessert? Try this Pear Frangipane Tart featuring canned pear halves. Picked and canned at their peak nutrition, pears are in season all year long.

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8

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Pear Frangipane Tart


6 tablespoons butter, at room temperature
1/4 cup granulated sugar
1 large egg
1 1/3 cups all-purpose flour
1/3 cup seedless raspberry or strawberry jam**

4 ounces almond paste
1/3 cup granulated sugar
1 large egg
1/2 cup butter, at room temperature
1/2 teaspoon almond extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1 (29-ounce) can pear halves, well drained**


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°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.

Nutrition Information Per Serving:

Calories 520; Total Fat 26 g (Sat 14 g, Trans 1 g); Cholesterol 100 mg; Sodium 45 mg; Total Carbohydrates 70 g; Dietary Fiber 4 g; Sugars 45 g; Protein 6 g, Vitamin A 696.72 IU; Vitamin C 1.14 mg; Calcium 50.65 mg; Iron  0.99 mg; Vitamin D 25.16 IU; Folate 24.77 mcg

% Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 6%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using Smucker’s red raspberry jam and canned pear halves in heavy syrup.