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
125g Nuttelex, chilled
½ cup caster sugar
1 tsp vanilla extract
¾ cup ground almonds
2 tbsp plain flour
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.
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.
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.
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.
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