Grenadine poached pear frangipane tart Recipe
Savour each mouthful of this delicious sweet treat
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Cooking tools:
- Stand mixer
- Food processor
- Silicone tray
- Pastry brush
- Saucepan
- Stove
- Oven
- Baking sheet
- Mixing bowl
- Spatula
- Serving platter
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
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