Ingredients:
1 1/2 cups flour
1/4 cup granulated sugar
1/2 cup unsalted butter
4 -5 tablespoons cold water
3 tablespoons seedless raspberry jam
1 cup sliced almonds or 1 cup whole almonds
1/4 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon flour
1 eggs
1 1/2 teaspoons almond extract
1 (15 ounce) cans sliced canned pears, drained, reserve liquid
fresh raspberries
powdered sugar
Directions:
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.
Servings: 8
Time preparation: 30 min.
Time total: 75 min.