Pistachio Pear Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant tart featuring a pistachio frangipane filling topped with fresh pears. This autumn dessert is sophisticated yet rustic, showcasing ripe pears when they're in season.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 Sweet Tart Crust ((Note 1))
- 4 pears ((of equal size, 220g/7oz each, ~10cm/4" tall, Note 2))
- 1 lemon (, to acidulate water and stop pears from going brown (Note 3))
- 2 litres / 2 quarts water
- 1 cup white sugar
- 1/2 tsp vanilla extract (or 1/4 tsp vanilla powder (Note 4))
- 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 (blitz until fine powder))
- 2 1/2 tbsp pistachios (unsalted, roasted) (, finely chopped (for sprinkling))
- 2 tbsp apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing))
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 30m
- Sodium
- 118mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 118MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.