Raspberry-Almond Pear Tart – a delicious recipe with seedless raspberry jam, butter, pears, sugar, egg, vanilla wafer crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2
Bake at 400u00b0 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 400u00b0 for 20 to 25 minutes or until browned; cool on a wire rack.
426
kcal
Calories
29
g
Fat
21
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Raspberry-Almond Pear Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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