Frangipani-Pear Tart

FRANGIPANI-PEAR TART

Crust:
3/4 cup powder sugar
1 3/4 cup flour
1/2 cup softened butter
1 egg
1/4 teaspoon salt

Prepare a tart pan with nonstick spray.
Preheat oven to 350*.
Combine crust ingredients to make a soft dough.
Press into prepared pan.
Prick dough in pan with fork, and line with foil.
Bake at 350* for 15 minutes.
Remove foil liner and bake 15 minutes more.
Cool on rack while preparing filling and fruit.

Frangipani filling:
1 cup almond flour
3/4 cup sugar
1/2 cup softened butter
1 egg
1/2 teaspoon almond extract

Combine filling ingredients to make a smooth paste.
Spread gently into cooled crust.

Fruit:
3 ripe Bartlett pears
(Other fruit could be used also, such as apples, berries, apricots etc.)
1 tablespoon sugar

Core and slice pears. (Not necessary to peel.)
Arrange over frangipani layer.
Sprinkle with sugar.

Bake tart at 350* for 35 - 40 minutes, until golden.
Cool in pan on rack before slicing.

About 8 servings

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