Pear and Almond Cream Tart

This classic French-style pastry features a buttery, crisp shortcrust base filled with a rich, velvety almond frangipane cream. Tucked into the cream are tender, poached pear halves that provide a soft, juicy contrast to the nutty filling. The top is beautifully finished with a generous scattering of toasted flaked almonds and a light apricot glaze for a golden, caramelized shine. It is a sophisticated balance of fruity sweetness and deep nutty flavors. Potential Allergens Based on the traditional recipe for this type of tart, it contains the following allergens:
• Tree Nuts: Contains ground almonds (in the frangipane) and flaked almonds (on top).
• Gluten (Wheat): The pastry crust is typically made with wheat flour.
• Eggs: Used as a binding agent in both the pastry and the almond cream filling.
• Dairy (Milk/Butter): The crust and filling contain significant amounts of butter.
• Soy: May contain soy lecithin