Softened butter – The sugar and butter are mixed by hand, so the butter needs to be quite soft andĮggs – Large ones, standardised at 55-60g / 2 oz each and sold labelled as “large eggs” on the cartons. However even ordinary white sugar will be fine here Sugar – Just white sugar, preferably caster/superfine because it dissolves more easily. The default sold in packets are roasted – it’s harder to find raw Just make sure they are unsalted and roasted. Pistachios – You get bonus points if you shell and de-skin your own, but I bought mine already shelled! The brighter green the nuts, the better it will look. It’s simple to make – a few ingredients, just mixed together by hand.
The pistachios give it a gorgeous green hue that is a fabulous contrast to the cream white of the pear flesh! This is the pistachio version of a classic frangipane cream filling which is typically made with almond meal. I’ve published the tart crust recipe separately because it’s an excellent master pastry recipe to add to your repertoire for all your sweet tartly needs! It contains the usual step-by-step process photos and a short recipe tutorial video. We’re poaching it in a vanilla-flavoured sugar syrup to infuse it with taste and extra sweetness. Vanilla poached pears – Pears are one of the few fruits that can be poached whole until really soft yet still hold their form. We’re making it with pistachios instead for a slightly upmarket take, which gives a different flavour and has a beautiful green colour that contrasts strikingly against the pale colour of the pear (otherwise the whole tart is just yellow inside) and Pistachio cream filling (frangipane) – This is a classic tart filling called frangipane which is typically made using almond meal. It’s also French, so you get to sound a bit fancy-pants when you say it 😂 It is similar to a traditional sweet Shortcrust Pastry, except it’s easier to work with (more pliable), slightly less flaky (thus easier to eat with a fork, a good thing), a bit richer mouthful ( definitely a good thing). I’m using a French Sweet Tart Crust called Pâte Sucrée. Sweet Tart Crust Pastry (my go-to pastry crust for sweet tarts) – Use your favourite tart crust recipe, if you have one. Here are the three components of this Pistachio Pear Tart: Doesn’t the tart slice look gorgeous, with the gently arching forms of the soft, poached vanilla pears? What goes in Pistachio Pear Tart 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.
Think of the glossy sweet creations gracing the shelves of your favourite high street patisserie! Tarts are just that much more elegant in my mind, with finer pastry and being neatly sliceable, they present more beautifully. My simple mind classifies pies as “cosy” while tarts as “a bit show off”. Smart and yet rustically casual, this tart is fitting for any occasion! Pistachio Pear Tart Made with a classic buttery French Tart Crust, it’s a perfect Autumn dessert that makes the most of ripe pears. This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour.
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