Pear and Raspberry Frangipane Tart
Poached pears and raspberries are baked on top of a dense almond cake in a shortbread crust. It’s beautiful, all right, but equally as delicious! Tart is 10 inches.
Pear raspberry frangipane: almond paste (almonds, sugar, water, bitter almond oil (synthetic) potassium sorbate), unsalted butter (pasteurized cream, natural flavorings (lactic acid, starter distillate)), confectioner’s sugar (sugar, cornstarch), eggs, pears, raspberry.
Crust: wheat flour(bleached wheat flour, malted barley flour, niacin, iron, potassium bromate, thiamin mononitrate, riboflavin, folic acid), unsalted butter (pasteurized cream, natural flavorings ( lactic acid, starter distillate)), sugar, eggs, vanilla extract (vanilla, water, alcohol, invert syrup, propylene glycol, caramel color (contains sulfites)).
Contains: milk, eggs, tree nuts, wheat.