Recipe by Southern Living October 2005

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Recipe Summary test

prep:
20 mins
bake:
30 mins
cook:
5 mins
total:
55 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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