Raspberry-Almond Pear Tart

Ingredients

• 0.3 teaspoon almond extract 
• 6 tablespoons butter divided softened
• 1 large eggs 
• 0.5 cup ground almonds toasted
• 4 large pears peeled quartered
• 0.3 cup raspberry jam seedless
• 15 ounce piecrusts refrigerated
• 0.3 cup sugar 
• 0.5 cup vanilla wafer crumbs 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• tart form

Directions

1. Unroll piecrust, and fit into a 9-inch tart pan; trim excess.
2. Bake at 400 for 5 minutes; remove from oven, and cool completely on a wire rack.
3. Spread raspberry jam evenly on bottom of prepared piecrust.
4. Melt 2 tablespoons butter in a large skillet over medium-high heat; add pears, and cook, stirring often, 5 minutes.
5. Remove from heat, and arrange pear slices over raspberry jam.
6. Beat remaining 4 tablespoons butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
7. Add egg, beating until blended. Stir in vanilla wafer crumbs, almonds, and almond extract; spread evenly over pears.
8. Bake at 400 for 20 to 25 minutes or until browned; cool on a wire rack.