Raspberry frangipane tart
This Raspberry Frangipane Tart has a creamy and slightly chewy almond-rum filling and a buttery and tender cookie crust. I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan. The has been adapted from the Pear Frangipane Tart in The Martha Stewart Cookbook.
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