Pear Frangipane Tart Courtesy Of: Jake's Above The Square, Pittsburgh, PA Pear Frangipane Tart 1-1/2 cups SYSCO Imperial unsalted butter, softened 1-1/2 cups SYSCO Classic granulated sugar 3 SYSCO Imperial Classic eggs, large 1/3 cup Dark rum 1 tbsp. SYSCO Imperial almond extract 3 tbsp. SYSCO Classic all-purpose flour 3 SYSCO Supreme tart shells, 11-in., unbaked 24 SYSCO Imperial canned Bartlett pear halves, drained 3 oz. SYSCO Imperial apricot preserves, strained 1. For filling, cream butter and sugar in mixer until fluffy. Add eggs, almonds, rum, extract and flour. Mix smooth. Spread 14 ounces evenly into bottom of each tart shell.
2. Cut pear halves into 1/4 inch thick slices. Arrange slices in concentric circles over filling in tart shells.
3. Bake tarts at 400°F for about 40 minutes until puffed and golden brown. Warm apricot preserves; brush over pears to glaze.
4. Cut each tart into 8 wedges. Serve at room temperature.