Pistachio Pear Tart


Pistachio Pear Tart


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water (if needed)

For the Pistachio Filling:

  • 1 cup unsalted shelled pistachios
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup all-purpose flour

For the Pear Topping:

  • 3 ripe but firm pears, peeled, cored, and sliced thinly
  • 2 tablespoons lemon juice
  • 2 tablespoons apricot jam (for glazing)
  • 1 tablespoon water (for glazing)


1. Prepare the Crust:

  • In a food processor, combine the flour, powdered sugar, and salt. Pulse to combine.
  • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  • Add the egg yolk and pulse until the dough starts to come together. If needed, add ice water, 1 tablespoon at a time, until the dough forms.
  • Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Prepare the Pistachio Filling:

  • Preheat your oven to 350°F (175°C).
  • In a food processor, pulse the pistachios until finely ground.
  • Add the granulated sugar, powdered sugar, and softened butter. Process until smooth.
  • Add the eggs, vanilla extract, and almond extract, and process until combined.
  • Add the flour and pulse until just combined.

3. Assemble the Tart:

  • On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom.
  • Press the dough into the tart pan, trimming any excess dough.
  • Spread the pistachio filling evenly over the bottom of the tart shell.
  • Arrange the pear slices in a circular pattern over the pistachio filling, overlapping slightly.

4. Bake:

  • Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is set.
  • Remove the tart from the oven and let it cool on a wire rack.

5. Glaze the Tart:

  • In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
  • Using a pastry brush, gently brush the glaze over the pears to give them a shiny finish.

6. Serve:

  • Allow the tart to cool completely before slicing and serving.

Enjoy your Pistachio Pear Tart! This elegant dessert combines the rich, nutty flavor of pistachios with the sweet, tender pears, making it perfect for any special occasion.