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.
Think of the glossy sweet creations gracing the shelves of your favourite high street patisserie!
Sweet Tart Crust Pastry
but I still think its beautiful.
Im using aFrench Sweet Tart CrustcalledPate Sucree.
Were poaching it in a vanilla-flavoured sugar syrup to infuse it with taste and extra sweetness.
Sweet Tart Crust
See here for the recipe.
It contains the usual step-by-step process photos and a short recipe tutorial video.
Its simple to make a few ingredients, just mixed together by hand.
The brighter green the nuts, the better it will look.
Just ensure they are unsalted and roasted.
verify they are at room temperature not fridge-cold.
Sweet Tart Crust Pastry
And this is what it looks like how awesome is the colour!!?
This makes them ideal to use in desserts to make the most of their beautiful and distinct shape.
If they are too soft when raw, they will be a bit more difficult to handle once poached.
Pistachio Cream Filling (Frangipane)
Im using Williams pears, calledBartlett pearin the US and Canada.
Its a very common bang out of pear.
Peaches would work too.
Vanilla Poached Pears
If your budget stretches to it, use a vanilla bean.
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.
Sometimes it can take up to 30 minutes.
Finishing:To give it a lovely shiny finish, brush with warmed apricot jam.
Finally, sprinkle over finely chopped pistachios.
Cut a wedge, pick up with hands and devour … yum!
Otherwise, whipped cream, vanilla (or other flavour) ice cream is perfectly good.
Then top with the chopped pistachios.
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