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!
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??
What goes in Pistachio Pear Tart
Here are the three components of this Pistachio Pear Tart:
Sweet Tart Crust Pastry 
Pistachio Cream Filling (Frangipane) 
Vanilla Poached Pears
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 😂;
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
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.
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.
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
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
Blitz pistachios into a fine powder using your appliance of choice (I’ve used a Nutribullet);
Cream butter and sugar in a bowl using a wooden spoon. By “cream”, we mean mixing them together until the butter is smooth;
Whisk in eggs until incorporated; and
Stir in pistachio powder. And this is what it looks like – how awesome is the colour!!?
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
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
Peel, halve and core the pears. I use a melon baller to scoop out the seeds but even a teaspoon will work fine;
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;
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;
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!)
4. Assembling & baking this Pear Tart
And now, putting the tart together:
Pour the pistachio filling into the tart shell and spread evenly;
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;
Bake for 35 minutes at 200°C/390°F (180°C fan) for 35 minutes; and
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.
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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Pistachio Pear Tart
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:
Nutrition Information:
Life of Dozer
Dozer, I promise there is nothing in the shoot room of interest to you…. 😈
Another amazing recipe, Thanks Nagi!
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
Hi Madeleine – that’s before they are blitz, it equates to 100g of nuts. N x
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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.
Please say hello again, you’ll see me around! N x
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.
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!
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
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.
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.
Love this recipe, Nagi!
Tart was easy to make!
Tart was tasty, not too sweet. Pistachios definitely elevated the taste and look!
Hello Doza. OMG that is Delicious. thank you kindly.
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
This was the perfect dessert for a lunch with friends. Everyone very impressed- especially me- a showstopper. Lovely flavours and texture
This is a stunning tart! Brilliant recipe, thank you Nagi. Never had a bad recipe from this site.
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!
This looks so so good! I am definitely going to make this next time I need a dessert recipe.
Enjoy Kerry!! N x
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<
Made this filling last weekend with gluten-free pastry out of necessity, everyone loved it and it looked really stunning! Thank you for sharing 🙂
That’s great to know Mimi!!! N x
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!!
Oh shucks, thanks so much Dee!! N x
Hi Nagi,
I want to make this pear tart soon. What kind of pears are the best for this recipe?
Thanks~
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
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 🙂
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OMGosh Nagi, this tart is divine. I made it yesterday but didn’t have time to make the pastry so used a frozen vanilla bean sweet shortcrust pastry (Caréme brand) and followed the recipe onwards from there.
Everyone raved about it & I will definitely be making it again. Thank you.
Wahoo, that’s great to hear Christie!! N x
Hi I’d love to try this delish tart today as I have the pears and pistachios, but I have no one to cook for, and I would start and finish the lot, can I freeze this ?
I mention this in the recipe notes Bernadette – I hope you make it and love it! N x