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Pear Tart

3/4 cup all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon ground allspice
6 tablespoons butter
1 (1/4-ounce) envelope unflavored gelatin
1/2 cup orange juice
6 pears, peeled, cored and mashed
3 tablespoons firmly packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/2 cup orange marmalade

1. Crust: In a bowl, combine flour, sugar, and 1/4 teaspoon allspice. Cut in butter until crumbly. Knead until the mixture sticks together; press onto the bottom and up the sides of a 9-inch springform pan; prick with a fork. Bake at 400°F (205°C) for 10 minutes, or until golden. Cool on a wire rack.
2. Filling: In a saucepan, combine unflavored gelatin and orange juice. Cook over low heat until the gelatin dissolves, stirring constantly. Remove from the heat and stir in 3 mashed pears, brown sugar, salt, 1/8 teaspoon allspice, and 1/2 cup orange marmalade; blending well. Chill for 45 minutes, stirring occasionally.
3. Pour into the prepared crust; arrange 3 thinly sliced pears on top. Brush with heated orange marmalade.

Makes 9 servings.