6 ripe pears, peeled and cored, cut into quarters lengthwise
2 tablespoons melted butter
Cinnamon sugar
Instructions
Roll the tart crust out and fit into an 11 inch tart pan with a removable bottom. Spread frangipane across the bottom, then fit pear quarters into the tart in a pretty pattern. Brush top with melted butter and sprinkle with cinnamon sugar. Bake for 50 minutes to an hour at 375 degrees.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/10/pear-tart-and-gluten-free-pear-crisp/