Grenadine poached pear frangipane tart
Ingredients
3 cups water
1½ cups sugar
1 tbsp grenadine
4 Beurre Bosc pears, peeled
250g packet Arnott’s Nice biscuits
120g Nuttelex, melted
Icing sugar, to serve
Frangipane filling
125g Nuttelex, chilled
½ cup caster sugar
1 tsp vanilla extract
2 eggs
¾ cup ground almonds
2 tbsp plain flour
Method
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Put water, sugar and grenadine in a large saucepan and stir over a high heat until sugar dissolves. Add pears and simmer for 25-30 minutes, turning occasionally, until tender – cooking time may vary depending on ripeness of pears. Allow to cool.
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Process biscuits in a food processor until finely crushed. Pour in melted Nuttelex and process until combined. Press mixture into the base and up the sides of a fluted rectangular 27cm x 12cm x 4cm deep silicone tray (see tip on page 174 for an alternative). Put silicone tray onto an oven tray for stability.
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Preheat oven to 180°C. To make the frangipane filling, put Nuttelex, sugar and vanilla in the small bowl of an electric mixer and beat until pale and creamy. Add eggs, one at a time, and beat until just combined.
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Stir in almonds and flour until combined. Spread mixture over biscuit base. Trim bottoms of pears so they sit flat. Sit pears down the centre of filling. Bake for 35-40 minutes or until set.
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Allow to cool completely in tray. To remove from tray, rest tart near the corner of a bench and carefully fold down silicone to expose tart. Slide a long spatula under tart and transfer to a platter. Brush pears with reserved syrup, dust with icing sugar and serve.
For another fantastic dessert try our pink lady apple & cherry pie
