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.
This classic dessert is easier than you think. Made with a sugar cookie crust, a layer of cream cheese and topped with fresh fruit, it has a prep time of just 15 minutes. Who knows—it may even become your new go-to dessert for every upcoming party! Find out how to make this easy Spring Fruit Tart from Nestlé Toll House.