Pear and Raspberry Frangipane Tart

Crust
1 1/2 cups Gold Medal® All-Purpose Flour
1/4 cup granulated sugar
1/2 cup margarine or butter
4 to 5 tablespoons cold water

Filling
3 tablespoons seedless raspberry jam
1 cup whole blanched almonds
1/4 cup margarine or butter
1/2 cup sugar
1 tablespoon Gold Medal® All-Purpose Flour
1 egg
1 teaspoon almond extract
1 (15.5 ounce) can sliced pears

Heat oven to 400 degrees F.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.

With pastry blender or fork, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Gradually add water to flour mixture until dough forms a ball. Knead 2 or 3 times until smooth. Flatten ball slightly. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. Spread jam evenly over crust.

Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.

Drain pears, reserving 1/4 cup liquid. Add reserved liquid to almond mixture; blend until smooth. Spread evenly in crust. Arrange pear slices over filling.

Bake at 400 degrees F for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown. Cool 1 1/2 hours or until completely cooled.