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Pistachio Pear Tart

Pistachio Pear Tart

This Pistachio Pear Tart combines elegant presentation with achievable baking. Tender poached pears rest on a bed of fragrant pistachio frangipane inside a crisp tart shell, glazed with apricot jam for a patisserie-worthy finish. A perfect dessert for gatherings, holidays, or a sophisticated afternoon treat that impresses every time.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European, French
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Poached Pears
  • 4 pears about 220g each, ripe but firm, peeled and cored
  • 1 lemon for acidulated water
  • 2 liters water
  • 1 cup white sugar
  • ½ tsp vanilla extract or ¼ tsp vanilla powder
For the Pistachio Frangipane Filling
  • 100 g unsalted butter softened and cubed
  • ½ cup caster sugar
  • 2 large eggs room temperature (55–60g each)
  • ¾ cup roasted unsalted pistachios finely ground into a powder
For Finishing
  • 2½ tbsp pistachios finely chopped, for topping
  • 2 tbsp apricot jam + 1 tsp water, gently warmed for glazing

Method
 

  1. Step 1: Prepare and Bake Tart Crust: Pre-bake your shortcrust tart shell according to your recipe. Let it cool completely before filling to keep the base crisp.
  2. Step 2: Poach the Pears: Peel and halve the pears, removing cores with a melon baller. Place in lemon water to prevent browning. In a pot, combine water, sugar, and vanilla. Bring to a gentle simmer, add pears, and poach 20–25 minutes until tender. Drain and cool completely on paper towels.
  3. Step 3: Make the Pistachio Frangipane: Cream butter and sugar until smooth. Beat in eggs one at a time, mixing well. Fold in ground pistachios to form a thick, even paste.
  4. Step 4: Assemble the Tart: Preheat oven to 200°C / 390°F (180°C fan). Spread pistachio frangipane evenly in cooled tart shell. Arrange pear halves in a circular pattern, tips inward, gently pressing into the filling.
  5. Step 5: Bake: Bake for 35 minutes or until the filling is set and lightly golden. The center should no longer jiggle when gently shaken.
  6. Step 6: Glaze and Finish: While still warm, brush with warmed apricot jam for shine. Sprinkle finely chopped pistachios on top for texture and color. Cool before slicing.

Notes

Serving: Best served at room temperature. Slice with a warm, sharp knife for clean edges. Delicious with crème fraîche, whipped cream, or vanilla ice cream.
Storage: Store in an airtight container in the fridge for up to 3 days. To refresh, warm briefly in a low oven.
Tips: For a flavor twist, add cardamom or orange blossom water to the poaching liquid. Use raw pistachios or a pinch of matcha for a greener hue. You can poach pears and bake the crust a day ahead for convenience.