Pistachio Pear Tart.

Method

  • Make and bake Tart Crust, then fully cool before using.

POACHED PEARS

  • Peel, remove stem, then halve and core (I use a melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them from going brown).
  • Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on the surface. Beads of tiny bubbles are fine.
  • Place pears into the pot, poach for 20 – 25 minutes until pears are soft all the way through. Check with a knife on the side, not on top of pears. (Note 5).
  • Once cooked, drain on paper towels until fully cool.

PISTACHIO FILLING:

  • Mix butter and sugar with a wooden spoon until smooth.
  • Add eggs one at a time, whisking each until fully incorporated before adding the next.
  • Mix in pistachio until fully incorporated.

CONSTRUCTING TART:

  • Preheat oven to 200°C/390°F (180°C fans).
  • Spread pistachio mixture in tart crust, and smooth the surface.
  • Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place it in the middle of the tart. Slightly push pears in so that they’re partially submerged (see reference photo/video above).
  • Bake for 35 minutes. Remove from oven.
  • While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.
  • Fully cool, then slice to serve. It’s beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in the post), whipped cream or ice cream.

 Recipe Notes:

1. Tart pastry – Use your favourite tart crust! I am using a French Sweet Tart Crust called Pâte Sucrée which is an excellent buttery, flaky crust that’s simple to make and easy to work with. Easier and tastier than sweet shortcrust =, in my opinion!

2. Pears – Don’t get pears that are too soft because they’re more difficult to handle once cooked.

Alternatives to pears: Apricots or apples! (Aus: Jazz or pink lady are ideal, US: honey crisp). Peaches would work too. Poach until soft using the provided poaching recipe;

3. Lemon – For acidulating water, which stops the pears from going brown while you peel and core the remainder.

4. Vanilla – Alternatively, two used vanilla bean pods or 1/4 tsp vanilla powder

5. Checking pears – Don’t insert the knife on the top of the pears to check if they are cooked. The top is the presentation side but the slit will widen when the tart bakes and it looks unattractive! Check on the side or underside of the pear.

6. Storage – Keeps for 1 week. Can be frozen, but pear texture may suffer.

NUTRITION INFORMATION:

Calories: 318cal (16%)Carbohydrates: 48g (16%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 6g (38%)Trans Fat: 1gCholesterol: 54mg (18%)Sodium: 18mg (1%)Potassium: 229mg (7%)Fiber: 4g (17%)Sugar: 40g (44%)Vitamin A: 355IU (7%)Vitamin C: 9mg (11%)Calcium: 30mg (3%)Iron: 1mg (6%)

Ingredients

POACHED PEARS:

  • 4 pears (of equal size, 220g/7oz each, ~10cm/4″ tall, Note 2)
  • 1 lemon, to acidulate water and stop pears from going brown (Note 3)
  • 2 litres / 2 quarts water
  • 1 cup white sugar
  • 1/2 tsp vanilla extract or 1/4 tsp vanilla powder (Note 4)

PISTACHIO CREAM FILLING (FRANGIPANE):

  • 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 (blitz until fine powder)

FINISHING:

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

Recipe by:
recipe tin eats/ Nagi.