Pistachio Pear Tart
This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green color and stunning flavor. Made with a classic buttery French Tart Crust, it’s a perfect dessert that makes the most of ripe pears. Smart and yet rustically casual, this tart is fitting for any occasion! My simple mind classifies pies as “cosy” while tarts as “a bit show off”. Tarts are just that much more elegant in my mind, with finer pastry and being neatly sliceable, they present more beautifully. Think of the glossy sweet creations gracing the shelves of your favorite high street patisserie!
Well, this pear tart might be a bit more on the rustic side compared to your average high street shop (that said, I’ve got a posher, but very easy one coming up soon for you!) but I still think it’s beautiful. Doesn’t the tart slice look gorgeous, with the gently arching forms of the soft, poached vanilla pears? A dollop of creme fraiche is a suitably sophisticated accompaniment, with a richer, more velvety mouthfeel than whipped cream and a tang that plays well against anything sweet. Otherwise, whipped cream, vanilla (or other flavor) ice cream is perfectly good. Then top with the chopped pistachios. I like to chop it finely enough so you get some “dust” because I think it looks nice, but it’s entirely up to you!
- 1 Sweet Tart Crust
- 4 pears
- 1 lemon , to acidulate water and stop pears from going brown
- 2 litres / 2 quarts water
- 1 cup white sugar
- 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
- 2 1/2 tbsp pistachios (unsalted, roasted) , finely chopped (for sprinkling)
- 2 tbsp apricot jam , mixed with 1 tsp water and warmed in microwave