See more
Raspberry-Almond Pear Tart

Raspberry-Almond Pear Tart

Southern Living OCTOBER 2005

  • Yield: Makes 6 to 8 servings
  • Cook time: 5 Minutes
  • Prep time: 20 Minutes
  • Bake: 30 Minutes


  • 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
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 cup vanilla wafer crumbs
  • 1/2 cup ground toasted almonds
  • 1/4 teaspoon almond extract


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

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.

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.

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.

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


Go to Full Version of

Raspberry-Almond Pear Tart Recipe