Poached Pear Frangipane Tart
This dessert is truly a fall classic! Poached pears atop a dense, rich almond cake, all in a butter/shortbread crust. 10 inch tart.
Pear 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.
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)).