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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Bake Tart. Bake the tart in the preheated oven for 35 minutes until the pistachio filling is set and lightly golden.
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.
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