Go Back
–+ servings
Pistachio Pear Tart

Pistachio Pear Tart: A Cozy Autumn Dessert to Savor

Pistachio Pear Tart is an exquisite dessert that embodies the spirit of autumn with creamy frangipane filling and tender poached pears.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Autumn
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Crust
  • 1 piece Sweet Tart Crust Can substitute with a pre-made crust for convenience
For the Poached Pears
  • 4 pieces Pears 220g each, firm enough to poach without becoming mushy
  • 1 piece Lemon Used to acidulate poaching water
  • 4 cups Water Serves as the poaching liquid for pears
  • 1 cup White Sugar Caster sugar is preferable for easier dissolution
  • 1 teaspoon Vanilla Extract or Vanilla Powder Adds rich flavor
For the Pistachio Filling
  • 100 grams Unsalted Butter Softened, ensures a smooth filling texture
  • 1/2 cup Caster Sugar Sweetens the frangipane filling
  • 2 pieces Large Eggs At room temperature, essential for binding
  • 3/4 cup Pistachios Shelled and skinned, ground into a powder
  • 2.5 tablespoons Chopped Pistachios For sprinkling on top
For Glazing
  • 2 tablespoons Apricot Jam Mixed with 1 tsp water for glaze

Equipment

  • Tart pan
  • Saucepan
  • Mixing Bowl
  • Rubber spatula
  • Fork

Method
 

Step-by-Step Instructions for Pistachio Pear Tart
  1. Prepare sweet tart crust, chill it for 30 minutes, preheat oven to 180°C (350°F) and bake for 20-25 minutes until golden brown.
  2. Poach pears in a mixture of water, sugar, and vanilla for 20-25 minutes until tender.
  3. Cream together softened butter and caster sugar, add eggs one at a time, and fold in ground pistachios.
  4. Spread pistachio filling in the cooled tart crust and arrange poached pears on top.
  5. Bake assembled tart at 200°C (390°F) for 30-35 minutes until filling is puffed and golden brown.
  6. Prepare glaze by mixing apricot jam with water and brush over warm tart, sprinkle with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 5gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 7mgCalcium: 30mgIron: 1.5mg

Notes

Choose firm pears to ensure they hold their shape during poaching and cool the tart completely before glazing and cutting.

Tried this recipe?

Let us know how it was!