“Ready to Use” 
Pear Raspberry Frangipane Slice: this is the alliance of the nice sharpness of the raspberries with the combined sweetness of the frangipane and pears. Try to mix the flavours though, maybe apricots, cherries, plums or cranberries? Bon appétit!
Pear Raspberry Frangipane Slice
Ingredients
- 1 roll Paneton sweet pastry
- 150 g butter
- 1 cup sugar
- 1 cup almond meal
- 2 eggs
- 1 tbsp vanilla bean extract
- 2 tbsp tahini paste
- 1-2 pears cored and sliced
- 1/2 cup frozen raspberries
- 1 tbsp sesame seeds
Instructions
- Preheat the oven to 180°C
- Grease slice tin and line with Paneton sweet pastry
- Cream butter and sugar
- Add eggs, tahini paste and vanilla, and mix well
- Add almond meal
- Gently mix raspberries through
- Spread the frangipane mix over the pastry
- Arrange pear slices on top of the frangipane
- Finely sprinkle with sesame seeds
- Bake for 30 to 40 minutes until golden
