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Pistachio Pear Tart
Recipe video above. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. It's a perfect Autumn dessert that makes the most of ripe pears when they're in season. Smart and yet rustically casual, this tart is fitting for any occasion!
👥 10 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●knife
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Make and bake Tart Crust, then fully cool before using.
2
Poached pears
pears (of equal size, 220g/7oz each, ~10cm/4" tall, Note 2)4
3
Peel, remove stem, then halve and core (I use melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them going brown).
pears (of equal size, 220g/7oz each, ~10cm/4" tall, Note 2)4lemon (, to acidulate water and stop pears from going brown (Note 3))1
4
Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on surface. Beads of tiny bubbles is fine.
5
Place pears into pot, poach for ⏱️ 20 - 25 minutes until pears are soft all the way through. Check with a knife on the side, not top of pears. (Note 5).
pears (of equal size, 220g/7oz each, ~10cm/4" tall, Note 2)4
6
Once cooked, drain on paper towels until fully cool.
7
Pistachio filling:
8
Mix butter and sugar with a wooden spoon until smooth.
9
Add eggs one at a time, whisking each until fully incorporated before adding the next.
large eggs (, 55-60g / 2 oz each, at room temperature)2
10
Mix in pistachio until fully incorporated.
11
Constructing tart:
12
Preheat oven to 200°C/390°F (180°C fan).
13
Spread pistachio mixture in tart crust, and smooth the surface.
14
Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart. Slightly push pears in so that they're partially submerged (see reference photo / video above).
pears (of equal size, 220g/7oz each, ~10cm/4" tall, Note 2)4
15
Bake for ⏱️ 35 minutes. Remove from oven.
16
While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.
apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing))2 tbsp
17
Fully cool, then slice to serve. It's beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in post), whipped cream or ice cream.
Nutrition Facts
calories
318 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
40 g
sodium Content
18 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
48 g
saturated Fat Content
6 g
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