Pear and Raspberry Frangipane Tart

December 08, 2014

This Pear and Raspberry Frangipane Tart is a twist on a classic french dessert that has a sweet pastry crust, raspberry jam layer, sweet almond filling, topped with juicy and ripe pears.

For Sweet Tart Dough:
1 and 1/4 cups all-purpose flour
1/2 cup sugar
1/4 tsp salt (I use pink himalayan)
1 egg yolk (if making vegan leave this out)
1 tsp vanilla
1 stick vegan earth balance butter cut into cubes (8 tablespoons)
1 to 2 tbls ice water

For Frangipane Filling:
1 and 1/2 cups almond meal (ground blanched almonds)
1/2 cup plus 2 tbls sugar
1/4 tsp salt
1 and 1/2 tsp almond extract
1 tsp vanilla extract
3 tbls coconut oil or earth balance butter, melted
2 eggs beaten (if vegan replace with flax eggs - 1 tbls flax meal with 3 tbls water = 1 egg)
2 tbls coconut milk
2-3 pears, peeled and sliced thinly
1 to 3 tbls raspberry jam (or any jam you like)

For Sweet Tart Dough: Preheat oven to 375 and grease tart of pie pan Fit food processor with dough blade and add flour, sugar, and salt and process to combine Add in butter cubes 1 at a time into the flour...
See the full directions on my site

Nutritions

Calories
364

Sodium
309mg
12% DV

Fat
20g
32% DV

Protein
7g
14% DV

Carbs
32g
10% DV

Fiber
2g
9% DV