Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pistachio Pear Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

This Pistachio Pear Tart features a buttery French sweet tart crust filled with a smooth pistachio cream frangipane and topped with delicately poached pears. The pears are gently poached in a vanilla-scented sugar syrup to achieve a tender texture that complements the nutty, rich pistachio filling. Finished with a glossy apricot jam glaze and a sprinkle of chopped pistachios, this elegant dessert is perfect for special occasions or a refined treat.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Tart Crust

  • 1 Sweet Tart Crust (Pâte Sucrée)

Poached Pears

  • 4 pears (of equal size, approx. 220g / 7oz each, ~10cm / 4" tall)
  • 1 lemon (for acidulating water)
  • 2 litres / 2 quarts water
  • 1 cup white sugar
  • 1/2 tsp vanilla extract or 1/4 tsp vanilla powder

Pistachio Cream Filling (Frangipane)

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

Finishing

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

Instructions

  1. Prepare Tart Crust: Make and bake your chosen sweet tart crust (Pâte Sucrée) according to your preferred recipe. Once baked, allow it to fully cool before adding the filling to ensure the crust remains crisp.
  2. Peel and Core Pears: Peel the pears carefully, remove the stems, then halve and core each using a melon baller or similar tool. To prevent browning, immediately place peeled pears in a bowl of water with a squeeze of lemon juice.
  3. Poach Pears: In a large pot, combine 2 litres of water, sugar, and vanilla extract or powder. Bring to a boil, then reduce heat so the water simmers with tiny bubbles but no large breaks on the surface. Add the pears gently and poach them for 20 to 25 minutes until they are tender throughout. Test doneness by inserting a knife on the side of a pear half. Once cooked, drain pears on paper towels and allow to cool completely.
  4. Make Pistachio Filling: Using a wooden spoon, mix softened butter and caster sugar until smooth and creamy. Add eggs one at a time, whisking thoroughly to incorporate each before adding the next. Fold in the finely ground pistachios until fully combined.
  5. Assemble Tart: Preheat the oven to 200°C / 390°F (180°C fan). Spread the pistachio cream filling evenly into the cooled tart shell and smooth the surface. Arrange seven pear halves radially on top, narrow ends pointing towards the center. Cut the eighth pear half to fit the center and nestle it in, slightly pressing the pears into the filling so they are partially submerged.
  6. Bake Tart: Place the assembled tart in the oven and bake for 35 minutes until the filling is set and golden around the edges. Remove from the oven.
  7. Glaze and Garnish: While the tart is still warm, brush the surface with the warmed apricot jam glaze to add shine. Sprinkle finely chopped pistachios over the top for texture and color contrast.
  8. Cool and Serve: Allow the tart to cool completely before slicing. Serve as is or with optional extras such as crème fraîche, whipped cream, or ice cream for added richness.

Notes

  • Use a buttery French Pâte Sucrée sweet tart crust for best flavor and a flaky texture.
  • Choose pears that are firm and not overly ripe to handle poaching and slicing well.
  • Lemon juice added to the pear water prevents browning during preparation.
  • Vanilla bean pods or vanilla powder can be used as alternatives to vanilla extract in the poaching liquid.
  • Check pears for doneness by inserting a knife on the side, not the top, to keep presentation neat.
  • Store the tart in the refrigerator for up to one week. Freezing is possible but may alter pear texture.
  • Alternative fruits such as apricots, apples (Jazz or Pink Lady in Australia, Honey Crisp in the US), or peaches can be poached and used in place of pears.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pistachio-pear-tart-recipe/