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

Scale

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)

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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.