Pistachio Pear Tart Recipe

Introduction

This Pistachio Pear Tart combines tender poached pears with a rich, nutty pistachio filling inside a crisp sweet tart crust. It’s an elegant dessert that looks impressive but is surprisingly simple to make.

Ingredients

• 1 Sweet Tart Crust (see note 1)
• 4 pears (of equal size, about 220g/7oz each, ~10cm/4″ tall, see note 2)
• 1 lemon (for acidulating water and preventing pears from browning, see note 3)
• 2 litres / 2 quarts water
• 1 cup white sugar
• 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder, see note 4)
• 100g / 7 tbsp unsalted butter (softened, cut into 1cm / 0.4″ cubes)
• 1/2 cup caster sugar
• 2 large eggs (55-60g / 2 oz each, at room temperature)
• 3/4 cup pistachios (unsalted, roasted, shelled and skinned, blitzed into fine powder)
• 2 1/2 tbsp pistachios (unsalted, roasted, finely chopped for sprinkling)
• 2 tbsp apricot jam (mixed with 1 tsp water and warmed for glazing)

Instructions

1. Step 1: Make and bake the sweet tart crust according to your recipe, then allow it to fully cool before assembling the tart.
2. Step 2: Peel the pears, remove the stems, then halve and core them using a melon baller or similar tool. Keep the peeled pears submerged in a bowl of water with a squeeze of lemon juice to prevent browning.
3. Step 3: In a large pot, bring 2 litres of water, sugar, and vanilla to a boil. Reduce the heat so the water ripples gently without large bubbles breaking the surface.
4. Step 4: Add the pears to the pot and poach for 20 to 25 minutes until soft all the way through. Test by inserting a knife into the side of a pear half rather than the top.
5. Step 5: Drain the poached pears on paper towels and let them cool completely.
6. Step 6: For the pistachio filling, combine the softened butter and caster sugar using a wooden spoon until smooth.
7. Step 7: Add eggs one at a time, whisking each thoroughly before adding the next.
8. Step 8: Stir in the ground pistachios until fully incorporated.
9. Step 9: Preheat the oven to 200°C (390°F), or 180°C (350°F) if using a fan oven.
10. Step 10: Spread the pistachio filling evenly in the cooled tart crust and smooth the surface.
11. Step 11: Arrange seven pear halves on top in a radial pattern with the narrow ends pointing inward. Cut the eighth half to fit in the center and place it there, pressing the pears lightly so they are partially submerged in the filling.
12. Step 12: Bake the tart for 35 minutes, then remove it from the oven.
13. Step 13: While the tart is still warm, brush the surface with the warmed apricot jam glaze to add shine, then sprinkle with the chopped pistachios.
14. Step 14: Let the tart cool completely before slicing and serving. It’s lovely on its own or served with a dollop of crème fraîche, whipped cream, or ice cream.

Tips & Variations

• Use ripe but firm pears to ensure they hold their shape during poaching and baking.
• For a richer flavor, substitute half the butter with almond or hazelnut butter.
• Try adding a pinch of cinnamon or cardamom to the poaching liquid for a warm spice note.
• To save time, buy pre-made tart crusts, but homemade will yield the best texture and flavor.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven for 10 minutes if you prefer it warm; otherwise, serve chilled or at room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, almonds or hazelnuts can be substituted in the filling, but keep them finely ground to maintain the tart’s smooth texture.

How do I prevent the pears from browning?

Submerging peeled pears in water with a squeeze of lemon juice helps slow browning by acidulating the water and limiting oxidation.

Pistachio Pear Tart Recipe

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★★★★★

4.9 from 105 reviews

• Author: Ethan
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A beautifully elegant Pistachio Pear Tart featuring a sweet tart crust filled with a smooth pistachio cream and topped with tender poached pears. The pears are gently poached in a vanilla-scented syrup, then arranged in a stunning radial pattern over the pistachio filling. Finished with a shiny apricot glaze and a sprinkle of chopped pistachios, this tart is perfect for a sophisticated dessert or special occasion treat.

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Ingredients

Scale 1x2x3x

Tart Crust

• 1 Sweet Tart Crust (see Note 1)

Poached Pears

• 4 pears (each approx. 220g / 7oz, about 10cm / 4″ tall)
• 1 lemon (for acidulating water to prevent browning)
• 2 litres (2 quarts) water
• 1 cup white sugar
• 1/2 tsp vanilla extract or 1/4 tsp vanilla powder

Pistachio Filling

• 100g (7 tbsp) unsalted butter, softened and cut into 1cm / 0.4″ cubes
• 1/2 cup caster sugar
• 2 large eggs (55-60g / 2 oz each, at room temperature)
• 3/4 cup unsalted, roasted pistachios, shelled and skinned, blitzed into a fine powder

Topping and Glaze

• 2 1/2 tbsp unsalted, roasted pistachios, finely chopped (for sprinkling)
• 2 tbsp apricot jam mixed with 1 tsp water and warmed (for glazing)

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Instructions

1. Prepare Tart Crust. Make and bake the sweet tart crust according to your recipe or package instructions. Allow it to fully cool before using it for the tart.
2. Prepare Pears. Peel the pears, remove stems, then halve and core them using a melon baller or similar tool. Place peeled pears in a bowl of water with a squeeze of lemon juice to prevent browning.
3. Poach Pears. In a pot, combine 2 liters (2 quarts) of water, 1 cup white sugar, and 1/2 tsp vanilla extract or 1/4 tsp vanilla powder. Bring to a boil, then reduce heat to a gentle simmer where small beads of bubbles form but no large bubbles break the surface. Add the pears and poach for 20-25 minutes until they are soft when tested from the side with a knife. Drain the pears on paper towels and allow them to cool completely.
4. Make Pistachio Filling. In a mixing bowl, combine the softened butter and 1/2 cup caster sugar, stirring with a wooden spoon until smooth. Add eggs one at a time, whisking thoroughly after each addition until fully incorporated. Fold in the finely ground pistachios until the mixture is uniform.
5. Assemble Tart. Preheat oven to 200°C (390°F), or 180°C (350°F) fan-forced. Spread the pistachio filling evenly into the cooled tart crust and smooth the surface.
6. Arrange Pears. Place seven poached pear halves on top of the pistachio filling in a radial pattern with the narrow ends pointing toward the center. Cut the eighth pear half to fit into the center, and gently press the pears into the filling so they are partially submerged.
7. Bake Tart. Bake the tart in the preheated oven for 35 minutes until the pistachio filling is set and lightly golden.
8. Glaze and Garnish. While the tart is still warm, brush the surface with warmed apricot jam glaze to give it a shiny finish. Sprinkle the finely chopped pistachios on top.
9. Cool and Serve. Allow the tart to cool fully before slicing. Serve as-is or with optional accompaniments like crème fraîche, whipped cream, or ice cream.

Notes

• Note 1: Use your preferred sweet tart crust recipe or store-bought crust option.
• Note 2: Choose pears of equal size for even cooking and aesthetic appeal.
• Note 3: Lemon juice in the water prevents the pears from browning after peeling.
• Note 4: Vanilla powder can be substituted with vanilla extract.
• Note 5: Test pear doneness by inserting a knife into the side of the pear halves; they should be tender but not mushy.

• Prep Time: 30 minutes
• Cook Time: 35 minutes (plus 20-25 minutes poaching time)
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: pistachio pear tart, poached pears, pistachio cream tart, elegant dessert, vanilla poached pears, apricot glaze tart