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

Scale

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)

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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.