Pistachio Pear Tart

A Pistachio Pear Tart is the kind of dessert that looks like it came straight from a patisserie window, yet it’s surprisingly achievable at home. This elegant tart combines melt-in-your-mouth poached pears with a fragrant pistachio frangipane nestled in a crisp tart shell. If you’re looking for a dessert that impresses without being overly fussy, this recipe delivers both flavor and finesse—perfect for gatherings, holidays, or a luxurious afternoon treat.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Elegant yet simple – Looks incredibly sophisticated but uses straightforward techniques.
• Unique flavor combination – The nutty pistachio cream pairs beautifully with the delicate sweetness of poached pears.
• Perfect for entertaining – A beautiful centerpiece dessert that slices cleanly and serves guests with ease.
• Customizable – Easily adaptable with different nuts or flavor infusions.
• Textural perfection – Crisp tart base, velvety pistachio filling, and tender, juicy pears.

This tart stands out from classic fruit tarts thanks to its rich pistachio frangipane, which bakes around the pears, creating a stunning visual effect and a luxurious bite.

Ingredients Needed

For the Poached Pears

• 4 evenly sized pears (about 220g / 7 oz each), ripe but firm
• 1 lemon – for acidulated water to prevent browning
• 2 liters / 2 quarts water
• 1 cup white sugar
• 1/2 tsp vanilla extract or 1/4 tsp vanilla powder

For the Pistachio Frangipane Filling

• 100g / 7 tbsp unsalted butter, softened and cubed
• 1/2 cup caster sugar
• 2 large eggs, room temperature (55–60g each)
• 3/4 cup roasted unsalted pistachios, finely ground into a powder

For Finishing

• 2 1/2 tbsp pistachios, finely chopped (for topping)
• 2 tbsp apricot jam + 1 tsp water, gently warmed (for glazing)

Tip: Use high-quality pistachios for a vibrant color and deep flavor. Blanch and peel if you want a brighter green hue.

How to Make Pistachio Pear Tart

Prepare and Bake Tart Crust

1. Pre-bake your tart shell according to your favorite shortcrust pastry recipe. Ensure it’s fully baked and cooled, as a warm base can cause the filling to soften unevenly.
2. Let it cool completely before filling—this helps maintain a crisp texture.

Poach the Pears

1. Prep the pears – Peel them, remove the stems, then halve and scoop out the core using a melon baller. Immediately place them in a bowl of water with a squeeze of lemon to prevent browning.
2. Make poaching liquid – In a large pot, combine water, sugar, and vanilla. Bring to a gentle simmer—not a rolling boil. Tiny bubbles should just kiss the surface.
3. Poach – Add the pears and let them cook for 20–25 minutes, or until a knife slides through easily from the side.
4. Cool – Transfer to paper towels and allow them to cool completely. Excess moisture can affect the bake, so don’t skip this step.

Make the Pistachio Frangipane

1. In a bowl, cream butter and sugar until smooth using a wooden spoon or hand mixer.
2. Add eggs one at a time, mixing until each is fully incorporated before adding the next. This prevents curdling and keeps the mixture smooth.
3. Fold in ground pistachios, stirring until you have a thick, even paste.

Assemble and Bake

1. Preheat oven to 200°C / 390°F (180°C fan).
2. Spread pistachio filling evenly inside the cooled tart shell.
3. Arrange pears – Place 7 halves in a circular pattern, narrow tips pointing inward. Slice the remaining half if needed to place in the center. Gently press down so they sit slightly into the cream.
4. Bake for 35 minutes until the filling is set and lightly golden.
5. Glaze immediately – While still warm, brush with apricot glaze for shine.
6. Finish with chopped pistachios for texture and presentation.

Serving and Storage Tips

• Best served at room temperature for full flavor.
• Slice with a sharp, warm knife for clean edges.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• To refresh, briefly warm slices in a low oven (not microwave) to revive texture.
• Optional accompaniments: a dollop of crème fraîche, lightly whipped cream, or vanilla ice cream.

Helpful Notes

• Flavor twist: Add a splash of orange blossom water or cardamom to the poaching liquid for a Middle Eastern flair.
• Nut variation: Swap pistachios for almonds or hazelnuts if desired.
• Color boost: Want a bright green filling? Use raw pistachios or add a tiny pinch of matcha powder.
• Make ahead: Poach pears and bake crust a day in advance to streamline the process.

Conclusion

This Pistachio Pear Tart is proof that a show-stopping dessert doesn’t need complicated techniques. With its aromatic nutty base, tender pears, and glossy finish, it’s a recipe that delivers both elegance and incredible flavor. Whether you’re hosting a dinner party or simply treating yourself, this tart is guaranteed to impress.

If you try this recipe, please leave a star rating and a comment below — I’d love to know how it turned out for you!
Did you add your own twist? Share your variations in the comments or tag your creation on social media to inspire others.

Frequently Asked Questions (FAQ)

Can I use canned pears instead of fresh?

Yes, but make sure to drain them thoroughly and skip the poaching step. Fresh pears deliver better texture and flavor.

Can I make this gluten-free?

Use a gluten-free tart shell and ensure the pistachios are processed in a gluten-free facility. The filling itself contains no flour.

Why did my frangipane puff unevenly?

This can happen if the pears release too much moisture or if the edges of the tart shell were still warm. Ensure both pears and crust are fully cooled.

Can I freeze the tart?

It’s best enjoyed fresh, but you can freeze it without glaze. Wrap tightly and thaw at room temperature, then warm gently in the oven before glazing.

How do I know when the filling is baked?

The surface should be lightly golden, and the filling should not jiggle in the center when gently shaken.