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Prep Time
20 Mins
Bake Time
30 Mins
Cook Time
5 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Unroll piecrust, and fit into a 9-inch tart pan; trim excess.

Step 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.

Step 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.

Step 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.

Step 5

Bake at 400° for 20 to 25 minutes or until browned; cool on a wire rack.

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