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Home Sweet Pies & Tarts

Pistachio Pear Tart

By:Nagi
Published:16 Apr '21Updated:7 Jul '21
95 Comments
Recipe v Video v Dozer v

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. Made with a classic buttery French Tart Crust, it’s a perfect Autumn dessert that makes the most of ripe pears. Smart and yet rustically casual, this tart is fitting for any occasion!

Overhead photo of Pistachio Pear Tart

Pistachio Pear Tart

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 favourite 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??

Slice of Pistachio Pear Tart on a white plate, ready to be eaten
Showing the inside of Pistachio Pear Tart

What goes in Pistachio Pear Tart

Here are the three components of this Pistachio Pear Tart:

  • Freshly baked Sweet Tart Crust (Sweet Pastry) - French Pate Sucree - empty, ready to be filled
    Sweet Tart Crust Pastry
  • Pistachio Frangipane - Pistachio Cream Filling
    Pistachio Cream Filling (Frangipane)
  • Poaching pears for Pistachio Pear Tart
    Vanilla Poached Pears
  1. Sweet Tart Crust Pastry (my go-to pastry crust for sweet tarts) – Use your favourite tart crust recipe, if you have one. I’m using a French Sweet Tart Crust called Pâte Sucrée. 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). It’s also French, so you get to sound a bit fancy-pants when you say it 😂;

  2. Pistachio cream filling (frangipane) – This is a classic tart filling called frangipane which is typically made using almond meal. 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

  3. 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 poaching it in a vanilla-flavoured sugar syrup to infuse it with taste and extra sweetness.

Overhead photo of Pistachio Pear Tart slices being served

1. Sweet Tart Crust

See here for the recipe. 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.

Sweet Tart Crust (Sweet Pastry) - French Pate Sucree - ready to be filled

2. Pistachio cream filling (frangipane)

This is the pistachio version of a classic frangipane cream filling which is typically made with almond meal. The pistachios give it a gorgeous green hue that is a fabulous contrast to the cream white of the pear flesh!

It’s simple to make – a few ingredients, just mixed together by hand.

Pistachio cream filling ingredients

Ingredients in Pistachio Frangipane (Pistachio Cream Filling)
  • 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. Just make sure they are unsalted and roasted. The default sold in packets are roasted – it’s harder to find raw;

  • Sugar – Just white sugar, preferably caster/superfine because it dissolves more easily. However even ordinary white sugar will be fine here;

  • Softened butter – The sugar and butter are mixed by hand, so the butter needs to be quite soft; and

  • Eggs – Large ones, standardised at 55-60g / 2 oz each and sold labelled as “large eggs” on the cartons. Make sure they are at room temperature not fridge-cold. Otherwise, you will find it hard to incorporate them into the butter mixture since cold eggs will make butter solidify, so they don’t mix together well.

How to make the pistachio filling

How to make Pistachio Pear Tart
  1. Blitz pistachios into a fine powder using your appliance of choice (I’ve used a Nutribullet);

  2. Cream butter and sugar in a bowl using a wooden spoon. By “cream”, we mean mixing them together until the butter is smooth;

  3. Whisk in eggs until incorporated; and

  4. Stir in pistachio powder. And this is what it looks like – how awesome is the colour!!?

Pistachio Frangipane - Pistachio Cream Filling

3. Vanilla poached pears for Pear Tart

As mentioned above, pears are one of the few fruits that can be poached whole until very soft, but still retain their shape. This makes them ideal to use in desserts to make the most of their beautiful and distinct shape.

Poached pear ingredients

Ingredients for Poached Pears
  • Pears – Any type of pears will be fine here, as long as they are ripe but still firm. If they are too soft when raw, they will be a bit more difficult to handle once poached. I’m using Williams pears, called Bartlett pear in the US and Canada. It’s a very common type of pear.

    Alternatives to pears – use apricots or apples (Aus: Jazz or pink lady are ideal, US: honey crisp). Peaches would work too. Poach until soft using the provided poaching recipe;

  • Sugar – For the poaching liquid, to infuse the pears with a touch of sweetness; and

  • Vanilla – I’m taking the economical route and using vanilla extract here. If your budget stretches to it, use a vanilla bean. If you’re clever and organised enough to have saved used vanilla beans pods used previously, pop a couple in instead of using extract. Or use vanilla powder, or vanilla infused sugar instead of regular sugar – lots of vanilla-boosting options here!

How to make vanilla poached pears

How to make Pistachio Pear Tart
  1. Peel, halve and core the pears. I use a melon baller to scoop out the seeds but even a teaspoon will work fine;

  2. Poaching liquid – Place the water, vanilla and sugar in a pot and bring to a boil over high heat, then lower the heat so the surface is rippling but there are no large bubbles breaking the surface. Tiny bubbles are fine;

  3. Poach pears – Place pears in the water and poach for 20 minutes until fully soft, all the way through. Sometimes it can take up to 30 minutes. It depends how dense and ripe the pears are and how well you control the stove to maintain the water temperature so it’s rippling but not bubbling;

  4. Check that the pear is soft all the way through by inserting a knife into the side or underside, NOT the top of the pear (the slits will widen when baked, which doesn’t look great!)

Poaching pears for Pistachio Pear Tart

4. Assembling & baking this Pear Tart

And now, putting the tart together:

How to make Pistachio Pear Tart
  1. Pour the pistachio filling into the tart shell and spread evenly;

  2. Place 7 pear halves on the surface in a radial pattern with the narrow end pointing inwards. Cut the 8th half so it fits in the middle to complete;

  3. Bake for 35 minutes at 200°C/390°F (180°C fan) for 35 minutes; and

  4. When it’s ready, the surface will puff up slightly and be a beautiful bronze colour.

Finishing: To give it a lovely shiny finish, brush with warmed apricot jam. Finally, sprinkle over finely chopped pistachios.

Overhead photo of Pistachio Pear Tart
Close up photo of the top of Pistachio Pear Tart
Fork cutting into a slice of Pistachio Pear Tart

What to serve with Pistachio Pear Tart

I have inhaled more than my fair share of this tart just as it is. Cut a wedge, pick up with hands and devour … yum!

However, when I’m sharing with others (which does happen on occasion), I will go to the effort of dressing it up a touch! 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 flavour) 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!

This autumnal beauty is fit to serve for morning tea, afternoon tea, dessert after dinner, and everything in between. – Nagi x


Watch how to make it

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Overhead photo of Pistachio Pear Tart

Pistachio Pear Tart

Author: Nagi
Prep: 15 mins
Cook: 1 hr 30 mins
Pastry chilling & cooling time: 2 hrs
Sweet Baking
French, Western
5 from 23 votes
Servings10 – 12 people
Tap or hover to scale
Print
Recipe video above. 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. It's a perfect Autumn dessert that makes the most of ripe pears when they're in season. Smart and yet rustically casual, this tart is fitting for any occasion!

Ingredients

  • 1 Sweet Tart Crust (Note 1)

Poached Pears:

  • 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)

Pistachio Cream Filling (Frangipane):

  • 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)

Finishing:

  • 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)

Instructions

  • Make and bake Tart Crust, then fully cool before using.

Poached pears

  • Peel, remove stem, then halve and core (I use melon baller). Keep peeled pears in a separate bowl of water with a squeeze of lemon juice (to stop them going brown).
  • Place 2L / 2 quarts water, sugar and vanilla in a pot and bring it to a boil. Lower heat so the water is rippling but there are no large bubbles breaking on surface. Beads of tiny bubbles is fine.
  • Place pears into pot, poach for 20 – 25 minutes until pears are soft all the way through. Check with a knife on the side, not top of pears. (Note 5).
  • Once cooked, drain on paper towels until fully cool.

Pistachio filling:

  • Mix butter and sugar with a wooden spoon until smooth.
  • Add eggs one at a time, whisking each until fully incorporated before adding the next.
  • Mix in pistachio until fully incorporated.

Constructing tart:

  • Preheat oven to 200°C/390°F (180°C fan).
  • Spread pistachio mixture in tart crust, and smooth the surface.
  • Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half so it will fit in the centre, and place in middle of tart. Slightly push pears in so that they're partially submerged (see reference photo / video above).
  • Bake for 35 minutes. Remove from oven.
  • While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.
  • Fully cool, then slice to serve. It's beautiful just served as-is. Optional extras: a dollop of creme fraiche (pictured in post), whipped cream or ice cream.

Recipe Notes:

1. Tart pastry – Use your favourite tart crust! I am using a French Sweet Tart Crust called Pâte Sucrée which is an excellent buttery, flaky crust that’s simple to make and easy to work with. Easier and tastier than sweet shortcrust =, in my opinion!
2. Pears – Don’t get pears that are too soft because they’re more difficult to handle once cooked.
Alternatives to pears: Apricots or apples! (Aus: Jazz or pink lady are ideal, US: honey crisp). Peaches would work too. Poach until soft using the provided poaching recipe;
3. Lemon – For acidulating water, which stops the pears going brown while you peel and core the remainder.
4. Vanilla – Alternatively, two used vanilla bean pods or 1/4 tsp vanilla powder
5. Checking pears – Don’t insert the knife on the top of the pears to check if they are cooked. The top is the presentation side but the slit will widen when the tart bakes and it looks unattractive! Check on the side or underside of the pear.
6. Storage – Keeps for 1 week, best stored in the fridge. Can be frozen, but pear texture may suffer.

Nutrition Information:

Calories: 318cal (16%)Carbohydrates: 48g (16%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 6g (38%)Trans Fat: 1gCholesterol: 54mg (18%)Sodium: 18mg (1%)Potassium: 229mg (7%)Fiber: 4g (17%)Sugar: 40g (44%)Vitamin A: 355IU (7%)Vitamin C: 9mg (11%)Calcium: 30mg (3%)Iron: 1mg (6%)
Keywords: autumn dessert, pear dessert, pear tart, pistachio pear tart, tart recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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95 Comments

  1. Sue George says

    October 9, 2021 at 7:06 pm

    5 stars
    What can I say, once again a great recipe! didnt change a thing came out beautifully Have now made the French tart crust worked every time 🙂 thank you Nagi

    Reply
  2. Lisa Phillips says

    September 17, 2021 at 1:51 am

    Hi Nagi! This looks delicious. If preparing the day before serving, do you recommend completely finishing the tart the day before? Or would you leave anything for the day of? Thanks!

    Reply
  3. Joseph Walsh says

    September 9, 2021 at 10:46 pm

    Another amazing recipe, Thanks Nagi!

    Reply
  4. Madeleine Trudel says

    September 2, 2021 at 3:33 am

    Hello Nagi,

    I am making your pear pie for the first time and I have a question. For the 3/4 cup of unsalted shelled skinned pistachios is the quantity before I put them in the blender or once it is reduced to powder

    Regards,

    Madeleine

    Reply
    • Nagi says

      September 2, 2021 at 12:00 pm

      Hi Madeleine – that’s before they are blitz, it equates to 100g of nuts. N x

      Reply
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    August 28, 2021 at 2:49 am

    Raleigh Tree Removal is a tree care company that offers full service arbor-cultural methods, from pruning to trimming, stump grinding to tree removal, fertilization to pest control, and many more.

    Reply
  6. Elise says

    August 9, 2021 at 9:40 am

    5 stars
    Hi Nagi,
    Yesterday I served you in Harris Farm. What I meant to say was how amazingly delicious every element of this tart was. What I did say was absolutely nothing because I was totally starstruck! I hope you enjoyed your cauliflower and maybe if I see you again I’ll be brave enough to discuss recipes.

    Reply
    • Nagi says

      August 9, 2021 at 7:23 pm

      Please say hello again, you’ll see me around! N x

      Reply
  7. Maybz says

    July 7, 2021 at 10:02 pm

    5 stars
    My measurements are in cups…I might try metric next time (this weekend.) 🙂 I think it gives it character anyway!

    I will definitely store it in the fridge from now on. Mind you it doesn’t last more than a day!

    Please give Dozer a big hug and a treat for me!! Xx

    Thank you for answering my questions.

    Reply
  8. MaybZ says

    July 7, 2021 at 9:17 pm

    5 stars
    Hi Nagi!
    I love this recipe, I’ve made it’s so many times. It’s my go to! You’re such a superstar!

    You’ve mentioned you can store it for a week, is that in the fridge or room temperature?
    Secondly when I’m making the tart shell, it keeps cracking every time I roll it out. Any tips would be much appreciated!

    Reply
    • Nagi says

      July 7, 2021 at 9:30 pm

      Hi Maybelline! Fridge for sure – I made the mistake of leaving it out and it grew mould! 😩 As for cracking dough – that’s really odd. The whole thing with this dough is that it is so much easier to work with than shortcrust and one main thing is that it’s more pliable so it does not crack. All I can think is that there’s too my flour in it – how are you measuring the ingredients? Weight or cups? 🙂 N x

      Reply
      • Maybz says

        July 7, 2021 at 10:00 pm

        5 stars
        My measurements are in cups…I might try metric next time (this weekend.) 🙂 I think it gives it character anyway!

        I will definitely store it in the fridge from now on. Mind you it doesn’t last more than a day!

        Please give Dozer a big hug and a treat for me!! Xx

        Thank you for answering my questions.

        Reply
  9. Penny says

    June 19, 2021 at 5:38 pm

    5 stars
    Looking forward to making this, have pears from neighbours waiting to be transformed. I have made a pear frangipani tart before but not with pistachios, I think this will be fabulous.

    Reply
  10. Katherine says

    May 24, 2021 at 12:08 am

    5 stars
    Love this recipe, Nagi!
    Tart was easy to make!
    Tart was tasty, not too sweet. Pistachios definitely elevated the taste and look!

    Reply
  11. Vera G says

    May 21, 2021 at 10:13 pm

    Hello Doza. OMG that is Delicious. thank you kindly.

    Reply
  12. Sharon says

    May 21, 2021 at 5:31 pm

    5 stars
    I stalked your site for recipes and so far it hasn’t disappointed me. Your recipes are spot on and suits my taste. I tried this tart recipe and it was delicious! Even my son who was a bit iffy likes it. Thank you so much for your recipes

    Reply
  13. Alexandra Vincent Martelli says

    May 3, 2021 at 6:11 pm

    This was the perfect dessert for a lunch with friends. Everyone very impressed- especially me- a showstopper. Lovely flavours and texture

    Reply
  14. Maggie Pearson says

    May 2, 2021 at 7:33 pm

    5 stars
    This is a stunning tart! Brilliant recipe, thank you Nagi. Never had a bad recipe from this site.

    Reply
  15. Nicola says

    April 27, 2021 at 4:23 pm

    This is absolutely amazing! Beautiful flavour – the pistachios really compliment the pears. Perfect non-creamy dessert for after a rich creamy main course. Love it – thank you!
    Have made so many of your fantastic recipes now – only problem is now is that I don’t like going out for dinner because I’d prefer to stay at home and cook your recipes! I have to spend a load of money at high end restaurants to beat your recipes that I can cook myself!

    Reply
  16. Kerry says

    April 27, 2021 at 7:09 am

    This looks so so good! I am definitely going to make this next time I need a dessert recipe.

    Reply
    • Nagi says

      April 28, 2021 at 1:04 pm

      Enjoy Kerry!! N x

      Reply
  17. Isabelle Smith says

    April 25, 2021 at 7:51 pm

    5 stars
    I made this and it was pretty amazing!! Loved the pistachio and orange – really livens up the pear. I tried another version with rhubarb and pear and while it was still really good, not quite as interesting as the pistachio. Highly recommend!! Bathroom Remodel Denver<

    Reply
  18. Mimi says

    April 23, 2021 at 6:55 pm

    Made this filling last weekend with gluten-free pastry out of necessity, everyone loved it and it looked really stunning! Thank you for sharing 🙂

    Reply
    • Nagi says

      April 24, 2021 at 2:38 pm

      That’s great to know Mimi!!! N x

      Reply
  19. Dee says

    April 21, 2021 at 11:08 pm

    I’m a novice with homemade pastry and this turned out pretty well! My husband really liked it and said “is there some way to message her to thank her?”…so thank you from both of us!!

    Reply
    • Nagi says

      April 22, 2021 at 9:06 am

      Oh shucks, thanks so much Dee!! N x

      Reply
  20. Mary Price says

    April 20, 2021 at 1:30 am

    Hi Nagi,

    I want to make this pear tart soon. What kind of pears are the best for this recipe?

    Thanks~

    Reply
    • Nagi says

      April 21, 2021 at 2:21 pm

      Hi Mary – any kind of pears that are in season will work, as long as they are not too soft, and not too firm 🙂 N x

      Reply
      • Anna says

        June 11, 2021 at 11:58 am

        Hi Nagi

        I love you receipt, i am wondering if you could make a dairy free cake or cupcake without coconut too please. My son allergic to those ingredients. Thank you 🙂

        Reply
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