If you adore the delightful combination of nutty richness and juicy fruit, this Pistachio Pear Tart Recipe is an absolute must-try. It brings together tender, poached pears nestled in a luscious, creamy pistachio filling all nestled inside a crisp, buttery tart crust. Every bite bursts with harmonious flavors and textures—from the subtle crunch of roasted pistachios to the gentle sweetness of pears, capped with a shiny, warm apricot glaze. It’s a dessert that looks as stunning as it tastes, perfect for any gathering where you want to impress with something truly special yet approachable.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this Pistachio Pear Tart Recipe shine. Each component plays its part perfectly: the crisp tart crust gives structure, the pears offer juicy sweetness and elegance, while the pistachios add a creamy, nutty depth that turns this tart into a showstopper dessert.
- Sweet Tart Crust: Use a pre-made or homemade crust to lay a buttery, flaky foundation.
- Pears (4 of equal size): Firm but ripe pears are ideal for poaching and easy slicing.
- Lemon: Juice to acidulate water and keep your pears from browning, preserving their lovely color.
- Water (2 litres): For poaching the pears, infusing them with subtle flavor and softness.
- White Sugar (1 cup): Sweetens the poaching water gently to enhance pear flavor.
- Vanilla Extract (1/2 tsp): Adds aromatic warmth—vanilla powder works wonderfully, too.
- Unsalted Butter (100g, cubed): Softened butter enriches the filling’s texture and taste.
- Caster Sugar (1/2 cup): Fine sugar dissolves smoothly into the pistachio filling.
- Large Eggs (2): These bind the filling, creating a custardy softness.
- Pistachios (3/4 cup, ground): Shelled and skinned, ground to a fine powder for smoothness.
- Pistachios (2 1/2 tbsp, chopped): For a lovely crunch sprinkled over the finished tart.
- Apricot Jam (2 tbsp): Mixed with water and warmed for that glossy, irresistible glaze.
How to Make Pistachio Pear Tart Recipe
Step 1: Prepare and Bake the Tart Crust
Start by rolling out your sweet tart crust and fitting it into your tart pan. Prick the base lightly, line with parchment paper, and weigh down with baking beans or rice for blind baking. This ensures a crisp base that won’t get soggy when the filling is added. Bake it until golden and let it cool completely before moving on to the next step.
Step 2: Poach the Pears
In a large pan, combine 2 litres of water with the juice of one lemon, one cup of sugar, and half a teaspoon of vanilla extract. Bring this to a gentle simmer, then peel the pears, keeping their stems intact for a beautiful presentation. Add the pears whole to the poaching liquid and cook until tender but not falling apart, roughly 20-30 minutes depending on ripeness. Once poached, drain and allow to cool.
Step 3: Make the Pistachio Filling
In a bowl, cream the softened butter and caster sugar together until light and fluffy. Beat in the eggs one at a time to create a smooth mixture, then fold in the finely ground pistachios. This luscious filling will have a nutty, rich flavor that perfectly complements the pears.
Step 4: Assemble and Bake the Tart
Pour the pistachio filling evenly into the cooled tart shell, then carefully slice the pears in half lengthwise and place them cut-side down into the filling. Bake the tart in a preheated oven at 175°C (350°F) for about 35-40 minutes, or until the filling is set and the pears are beautifully caramelized around the edges. Remove from oven and brush the warm apricot jam glaze over the pears to give them a lovely shine and hint of sweetness. Finally, sprinkle the minced pistachios over the top for a delightful crunch.
How to Serve Pistachio Pear Tart Recipe
Garnishes
Keep things simple and elegant by dusting the tart lightly with powdered sugar or adding a few whole pistachios around the edges. A dollop of freshly whipped cream or a scoop of vanilla ice cream can add creaminess that perfectly balances the nutty tart.
Side Dishes
This tart pairs wonderfully with a fresh green salad lightly dressed with lemon vinaigrette, which cuts through the richness and refreshes the palate. Alternatively, serve alongside a cup of strong coffee or a floral white wine to elevate the dessert experience.
Creative Ways to Present
For a special occasion, plate slices of the Pistachio Pear Tart Recipe on individual plates adorned with edible flowers or a drizzle of chocolate sauce. Another elegant idea is serving mini versions of the tart using small tart pans for a charming bite-sized treat that guests will talk about long after the party.
Make Ahead and Storage
Storing Leftovers
Wrap the tart tightly with plastic wrap or store it in an airtight container and keep it refrigerated. It will stay fresh for up to three days, allowing you to enjoy every bit of the luscious pistachio and pear flavors without any loss in texture.
Freezing
If you want to save some for later, the assembled tart can be frozen before baking. Wrap it securely in two layers of plastic and then foil to prevent freezer burn. When ready to serve, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if still slightly chilled.
Reheating
Warm slices gently in a low oven or a microwave for a few seconds to bring back that fresh-from-the-oven feel. Be careful not to overheat, as the pears can become mushy and the crust lose its delightful crispiness.
FAQs
What type of pears are best for this tart?
Firm but ripe varieties like Bosc or Bartlett hold their shape well during poaching, providing the perfect texture for this tart.
Can I substitute pistachios with another nut?
While pistachios are integral to the flavor profile here, almonds or hazelnuts could work in a pinch, though the characteristic green color and unique nutty flavor might be less pronounced.
Is it possible to make this tart gluten-free?
Absolutely! Use a gluten-free tart crust, and just ensure all other ingredients like vanilla and jam are free from gluten-containing additives.
How long can I prepare the tart in advance?
You can prepare the tart up to a day ahead of serving. Keep it refrigerated and covered, then gently warm before serving for the best texture and flavor.
Can I use store-bought apricot jam for glazing?
Yes, store-bought apricot jam works perfectly and gives a beautiful glossy finish that enhances both appearance and taste.
Final Thoughts
I truly hope you give this Pistachio Pear Tart Recipe a whirl because it’s one of those desserts that’s as impressive to serve as it is rewarding to eat. Every step comes together to create a symphony of flavors and textures that makes any meal feel special, whether it’s a cozy family dinner or a festive celebration. Happy baking, and enjoy every glorious bite!
Print
Pistachio Pear Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Pistachio Pear Tart is a delightful dessert featuring a crisp sweet tart crust filled with a smooth pistachio cream and topped with elegantly poached pear halves. The tart is glazed with apricot jam to give it a beautiful shine and a hint of sweetness. Perfect for serving 10 to 12 people, this sophisticated tart combines nutty and fruity flavors with a buttery base for a truly impressive treat.
Ingredients
Tart Crust
- 1 Sweet Tart Crust (prepared according to Note 1)
Pears and Poaching Liquid
- 4 pears (each about 220g/7oz, ~10cm/4″ tall, of equal size)
- 1 lemon (for acidulating water and preventing pears from browning)
- 2 litres / 2 quarts water
- 1 cup white sugar
Filling
- 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 a 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 and Bake Tart Crust: Make the sweet tart crust according to your preferred recipe or Note 1, then bake it until golden and fully cooked. Allow the crust to cool completely before filling to avoid sogginess.
- Poach the Pears: In a large saucepan, combine 2 litres of water, juice of 1 lemon, and 1 cup of white sugar. Bring the mixture to a simmer. Peel the pears carefully, keeping them whole, and place them in the simmering poaching liquid. Poach the pears gently until they become tender but hold their shape, about 15-20 minutes. Remove the pears and set aside to cool. Reserve the poaching liquid if desired.
- Prepare the Pistachio Filling: In a mixing bowl, cream together the softened unsalted butter and 1/2 cup caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract or powder for aroma. Fold in the ground pistachios carefully to create a smooth, rich filling.
- Assemble and Bake the Tart: Pour the pistachio filling into the fully cooled tart crust, smoothing the surface evenly. Halve or quarter the poached pears depending on size and arrange them nicely over the top of the filling. Sprinkle the finely chopped pistachios evenly across the tart for texture and color contrast. Bake in a preheated oven at 170°C / 340°F for about 50-60 minutes until the filling is set and golden on top. Let the tart cool slightly.
- Glaze the Tart: Warm the apricot jam mixed with a teaspoon of water in the microwave until fluid. Using a pastry brush, lightly glaze the pears and the top of the tart with the apricot mixture to impart shine and add subtle sweetness. Allow the tart to cool completely before slicing and serving.
Notes
- Note 1: The sweet tart crust can be made from scratch using flour, butter, sugar, and egg, or purchased pre-made for convenience.
- Note 2: Select pears of equal size to ensure even poaching and attractive presentation.
- Note 3: Lemon juice added to poaching water prevents pears from oxidizing and turning brown.
- Note 4: Vanilla extract or powder is used to enhance the filling’s flavor; use according to preference and availability.
