Pistachio Pear Tart
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Pastry chilling & cooling time
2 hrs
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Servings
10 - 12 people
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Calories
318 kcal
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Course
Baked Goods
Pistachio Pear Tart
Description
This tart starts with a French-style pâte sucrée crust that bakes to a firm, slightly flaky base. The pistachio cream filling is made by creaming butter and sugar, then blending in eggs and finely ground pistachios for a smooth, rich frangipane. It spreads evenly in the cooled crust before topping with halved pears.
Poached pears are simmered in water acidulated with lemon juice and sweetened with sugar and vanilla until soft but intact, ensuring they hold shape without discoloration. This gentle cooking enhances natural pear sweetness and texture suitable for arranging atop the frangipane.
After baking, the tart is garnished with chopped roasted pistachios for texture and brushed with warmed apricot jam diluted with water to add shine and a touch of sweetness. The tart can be served chilled or at room temperature and keeps refrigerated up to a week. Variations can include other stone fruits poached similarly.
Checking pears for doneness is best done by inserting a knife in the side rather than top, to preserve appearance. Freezing is possible but may affect pear texture.
Ingredients
- 1 sweet tart crust (Note 1)
Poached Pears:
- 4 pear of equal size, 220g/7oz each, ~10cm/4" tall, Note 2
- 1 lemon , to acidulate water and stop pears from going brown (Note 3)
- 2 litres / 2 quarts water
- 1 cup white sugar
- 1/2 tsp vanilla extract or 1/4 tsp vanilla powder (Note 4)
Pistachio Cream Filling (Frangipane):
- 100g / 7 tbsp butter softened, cut into 1cm / 0.4" cubes, unsalted
- 1/2 cup caster sugar
- 2 egg 55-60g / 2 oz each, at room temperature, large
- 3/4 cup pistachios shelled and skinned (blitz until fine powder, unsalted, roasted
Finishing:
- 2 1/2 tbsp pistachios finely chopped (for sprinkling, unsalted, roasted
- 2 tbsp apricot jam , mixed with 1 tsp water and warmed in microwave (for glazing)
Instructions
- Make and bake Tart Crust, then fully cool before using.
Poached pears
- 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).
- 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.
- 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).
- Once cooked, drain on paper towels until fully cool.
Pistachio filling:
- Mix butter and sugar with a wooden spoon until smooth.
- Add eggs one at a time, whisking each until fully incorporated before adding the next.
- Mix in pistachio until fully incorporated.
Constructing tart:
- Preheat oven to 200°C/390°F (180°C fan).
- Spread pistachio mixture in tart crust, and smooth the surface.
- 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).
- Bake for 35 minutes. Remove from oven.
- While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.
- 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.
Notes
- Use a French sweet tart crust (pâte sucrée) for a buttery and flaky base that holds the filling well.
- Select pears that are firm enough to hold their shape during poaching; softer pears can be harder to handle.
- Poach pears gently in lemon-acidulated water to prevent browning and preserve color and texture.
- Check pear doneness by slicing on the side to keep presentation intact for topping the tart.
- This tart stores well for up to one week refrigerated; freezing may negatively affect the texture of pears.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 12 people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318cal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 18mg | 1% |
| Potassium | 229mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 40g | 80% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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