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Raspberry Almond Pear Tart
Ingredients
712 ozs refrigerated piecrusts
13 cup raspberry jam (seedless)
6 tbsps butter (softened and divided)
4 pears (peeled and quartered)
14 cup sugar
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1 egg
12 cup vanilla wafer crumbs
12 cup almonds (ground toasted)
14 tsp almond extract
Directions
| 1 | Unroll piecrust, and fit into a 9-inch tart pan; trim excess. |
| 2 | Bake at 400° 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 400° for 20 to 25 minutes or until browned; cool on a wire rack. |
Amount Per Serving
| Calories 446 | Calories from Fat 217 |
% Daily Value *
| Total Fat 24 g | 37% |
| Saturated Fat 10 g | 50% |
| Trans Fat | 0% |
| Cholesterol 59 mg | 20% |
| Sodium 159 mg | 7% |
| Total Carbohydrate 55 g | 18% |
| Dietary Fiber 5 g | 21% |
| Sugars 27 g |
Protein 4 g
| Vitamin A | 7% |
| Vitamin C 5 mg | 9% |
| Calcium 52 mg | 5% |
| Iron 1 mg | 5% |
| Potassium 246 mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
