If you’re searching for a dessert that effortlessly combines elegance with irresistible flavor, this Pistachio Pear Tart Recipe will absolutely steal your heart. Imagine tender pears poached to perfection, nestled in a buttery, crisp crust, layered over a luscious pistachio filling that’s nutty and rich without overwhelming the delicate fruit. It’s the kind of dish that shines at dinner parties and cozy family gatherings alike, offering a beautiful balance of texture, taste, and color that’s as pleasing to the eye as it is to the palate.
Ingredients You’ll Need
Getting this Pistachio Pear Tart Recipe right is all about having the essential ingredients that bring harmony to the dish. Each one plays a vital role, whether it’s creating the buttery crust, the aromatic nutty undertone, or the tender, juicy pears that make each bite special.
- Sweet Tart Crust: The sturdy, buttery base that holds everything together, providing a crisp texture that contrasts beautifully with the soft filling.
- Pears (4 medium-sized): Choose pears that are firm but ripe, for the best poaching texture and natural sweetness.
- Lemon: Used to acidulate the poaching water to keep the pears from browning and to add a subtle brightness.
- White Sugar (1 cup): Sweetens the poaching liquid perfectly to enhance the natural pear flavor without overpowering it.
- Vanilla Extract (1/2 tsp): Adds a warm, fragrant aroma that complements both the pistachio and pear flavors.
- Unsalted Butter (100g): For richness and a silky texture in the filling, cut into small cubes to help it blend smoothly.
- Caster Sugar (1/2 cup): Sweetens the filling and helps to balance the nuttiness of the pistachios.
- Large Eggs (2): Provide structure and richness to the pistachio filling, ensuring it sets just right.
- Pistachios (3/4 cup, ground): The hero nut of this tart, finely blitzed for a creamy texture and deep flavor infusion.
- Pistachios (2 1/2 tbsp, chopped): Sprinkled on top for a lovely crunch and visual appeal.
- Apricot Jam (2 tbsp): Mixed with a little water and warmed, it’s brushed over the pears for a shiny, inviting glaze.
How to Make Pistachio Pear Tart Recipe
Step 1: Prepare the Tart Crust
Start by making or using your favorite sweet tart crust. Press it into your tart pan and bake it blind until it turns a gorgeous golden brown. Make sure the crust is fully cooled before adding any fillings to ensure it stays crisp and flaky underneath all the luscious layers.
Step 2: Poach the Pears
Peeling the pears carefully so that they maintain their shape is key. Then, bring 2 litres of water, the lemon juice, white sugar, and vanilla extract to a simmer in a large saucepan. Gently lower the pears into the poaching liquid and let them cook until tender but still holding together beautifully. This slow poaching infuses the pears with sweet, fragrant flavor and a stunning glossy finish.
Step 3: Prepare the Pistachio Filling
While the pears cool from their bath, beat the softened butter with caster sugar until creamy and pale. Add the eggs one at a time, blending well in between. Then fold in the finely ground pistachios to create a rich, nutty filling that will complement the pears perfectly with its subtle texture and flavor.
Step 4: Assemble and Bake the Tart
Spread the pistachio filling evenly over the cooled tart crust. Carefully arrange the cooled pears upright in a circle over the filling, allowing their natural shape to shine. Sprinkle chopped pistachios over the top for crunch and visual contrast. Bake in a preheated oven until the filling is set and golden. Once out of the oven, brush the pears with warmed apricot jam to add that irresistible glossy glaze that makes this tart so stunning.
How to Serve Pistachio Pear Tart Recipe
Garnishes
Simple is best: a sprinkle of freshly chopped pistachios or a light dusting of powdered sugar enhances the tart’s alluring look and adds a bit of texture contrast. For an extra touch of sophistication, serve with a dollop of lightly whipped cream or a scoop of vanilla ice cream to balance the nutty flavors with creamy sweetness.
Side Dishes
This tart is a perfect end to any meal, but pairing it with a crisp green salad or even a fresh berry compote can provide a refreshing balance that awakens the palate. A glass of lightly sweet dessert wine or sparkling tea also rounds out the experience delightfully.
Creative Ways to Present
For a stunning centerpiece, serve the whole Pistachio Pear Tart Recipe on a pretty cake stand. Alternatively, slice it thinly and plate individual servings with a drizzle of honey or a sprinkle of edible flowers for a wow factor at parties. You can also experiment by adding a drizzle of dark chocolate or caramel for decadent flair that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Pistachio Pear Tart keeps beautifully in the refrigerator for up to three days when covered tightly with plastic wrap or stored in an airtight container. This allows the flavors to meld even further, making your next slice just as delightful.
Freezing
If you want to make this tart ahead of time, wrap it securely in plastic wrap and aluminum foil, then freeze it for up to one month. Thaw it overnight in the refrigerator before serving to retain texture and flavor integrity.
Reheating
Warm slices gently in a preheated oven at 150°C (300°F) for about 10 minutes, just enough to revive the buttery crust and soften the filling, without drying out the pears. Avoid microwaving, as it can make the crust soggy and the filling rubbery.
FAQs
Can I use other nuts instead of pistachios?
Yes! While pistachios give this tart its signature flavor and vibrant green hue, you can experiment with almonds or hazelnuts for a different but equally delicious twist. Just keep the nuts finely ground so the texture remains smooth.
What type of pears work best for this tart?
Firm but ripe varieties like Bosc, Anjou, or Comice pears hold their shape well during poaching and have a sweet, mellow flavor that complements the pistachio filling beautifully.
Can I prepare this tart without baking the crust first?
Pre-baking the tart crust ensures it stays crisp and prevents sogginess from the filling. Skipping this step is not recommended unless you are using a specially formulated crust designed for no-bake pies.
How long can I poach the pears without them becoming mushy?
The pears should be poached until just tender when pierced with a knife, usually about 15 to 20 minutes depending on their size. Overcooking will make them lose shape and texture, so keep a close eye during poaching.
Is it possible to make this recipe vegan?
To veganize the Pistachio Pear Tart Recipe, substitute butter with plant-based margarine and use a flax or chia seed egg replacement. Keep in mind that these swaps may slightly alter the texture but will still yield a tasty dessert.
Final Thoughts
I truly hope you give this Pistachio Pear Tart Recipe a try, whether for a special occasion or simply to make an ordinary day extraordinary. Its blend of buttery crust, nutty pistachio richness, and soft, fragrant pears creates a dessert that’s both comforting and elegant—a guaranteed crowd-pleaser that will have everyone asking for seconds.
Print
Pistachio Pear Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Pistachio Pear Tart features a buttery sweet tart crust filled with a delicate pistachio almond cream and topped with tender, poached pears. The pears are gently poached in lemon-acidulated water to maintain their color and then arranged beautifully on the creamy filling. Finished with a shiny apricot glaze and a sprinkling of chopped pistachios, this dessert combines nutty richness with fresh fruit elegance, perfect for special occasions or a refined treat.
Ingredients
Tart Crust
- 1 Sweet Tart Crust (prepared and baked as per note 1)
Poaching Liquid
- 2 litres / 2 quarts water
- 1 lemon (for acidulating water to prevent pears turning brown)
Pears
- 4 pears (of equal size, approx. 220g/7oz each, about 10cm/4″ tall)
Filling
- 1 cup white sugar
- 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder)
- 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)
Topping and Glaze
- 2 1/2 tbsp pistachios (unsalted, roasted, finely chopped for sprinkling)
- 2 tbsp apricot jam (mixed with 1 tsp water and warmed in microwave for glazing)
Instructions
- Prepare Tart Crust: Make the sweet tart crust according to your preferred recipe or note 1 and bake it fully. Allow the crust to cool completely before proceeding to fill it.
- Poach Pears: Peel and core the 4 pears carefully. In a large pot, bring 2 litres of water to a simmer and add the juice of 1 lemon to acidulate the water, preventing the pears from browning. Gently poach the pears in the lemon water until tender but still holding shape, about 15-20 minutes. Remove pears and let cool.
- Make Pistachio Filling: In a mixing bowl, beat the softened butter with 1 cup white sugar and 1/2 tsp vanilla extract until creamy. Add the seeds of 2 large eggs one at a time, mixing well after each addition. Fold in the finely ground pistachio powder until a smooth filling is formed.
- Assemble and Bake Tart: Spread the pistachio filling evenly into the cooled tart crust. Place the poached pears upright on the filling, pressing gently so they stand securely. Bake the tart in a preheated oven at 180°C (350°F) for about 45-50 minutes until filling is set and golden.
- Glaze and Garnish: Warm the apricot jam with 1 tsp water until runny. Brush the glaze carefully over the pears to give a shiny finish. Sprinkle finely chopped pistachios over the tart for added texture and presentation. Allow tart to cool before serving.
Notes
- Note 1: Use your favorite sweet tart crust recipe or pre-made crust suitable for baking.
- Note 2: Selecting pears of equal size ensures even poaching and consistent appearance.
- Note 3: Lemon added to the poaching water prevents pears from oxidizing and turning brown.
- Note 4: Vanilla extract or powder adds fragrance to the filling; adjust quantity to taste.
- Pears should be poached until just tender to avoid them falling apart when baked.
- The apricot jam glaze adds a glossy finish and a subtle sweetness to the tart.
- Ensure tart crust is fully cooled before adding filling to prevent melting the butter in the filling.
