Pistachio Tart with Poached Pears

Elegant. Nutty. Fragrant. This Pistachio Tart with Poached Pears is the kind of dessert that doesn’t just taste good—it stuns on the table. Imagine a buttery tart crust filled with a rich pistachio cream and topped with delicate, glistening pear halves, poached in a vanilla-scented syrup. It’s refined enough for special occasions, yet surprisingly achievable in your home kitchen.

Whether you’re planning a fall gathering, a sophisticated dinner party, or just want to impress with something beyond the usual dessert tray, this tart is a perfect blend of flavor, texture, and visual beauty.

Ingredients

For the Poached Pears:

3–4 firm pears (such as Bosc or Anjou), peeled and halved
1 liter water
200g granulated sugar
1 vanilla bean, split (or 1 tsp vanilla extract)
Juice of ½ lemon

For the Tart Crust:

250g all-purpose flour
125g unsalted butter, cold and cubed
90g powdered sugar
1 large egg
1–2 tbsp cold water (if needed)
Pinch of salt

For the Pistachio Frangipane Filling:

120g shelled unsalted pistachios
100g unsalted butter, softened
100g granulated sugar
2 large eggs
20g all-purpose flour
1 tsp vanilla extract
Zest of ½ lemon (optional)

For Glaze and Garnish (Optional):

2 tbsp apricot jam (for glazing)
1–2 tbsp chopped pistachios (for garnish)

Instructions

1. Poach the Pears:

In a large saucepan, combine water, sugar, lemon juice, and vanilla. Bring to a gentle simmer.
Add peeled and halved pears. Simmer gently for about 20–25 minutes, or until pears are tender but still hold their shape.
Remove pears and let them cool. Slice thinly if you want a fan effect, or leave them halved for a bolder presentation.

2. Make the Tart Dough:

In a bowl or food processor, combine flour, powdered sugar, and salt.
Add cold butter and blend until the mixture resembles breadcrumbs.
Add the egg and mix just until the dough comes together. If it’s too dry, add a little cold water, one tablespoon at a time.
Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

3. Prepare the Pistachio Frangipane:

In a food processor, grind the pistachios until finely ground but not oily.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
Stir in ground pistachios, flour, vanilla, and lemon zest (if using). Mix until smooth and creamy.

4. Assemble the Tart:

Preheat the oven to 170°C (340°F).
Roll out the chilled dough on a floured surface and line a 9–10 inch tart pan with it. Trim excess edges.
Prick the base with a fork, then blind-bake with parchment and pie weights for 15 minutes. Remove weights and bake another 5 minutes until lightly golden.
Let crust cool slightly, then spread pistachio frangipane evenly inside.
Arrange poached pear halves (or slices) on top of the frangipane in your desired pattern.
Bake the assembled tart for 35–40 minutes, until the frangipane is puffed and golden.

5. Glaze and Garnish:

While the tart is still warm, gently heat the apricot jam with a teaspoon of water.
Brush the glaze over the pears for a glossy finish.
Sprinkle chopped pistachios around the edges for added texture and color.

Serving Suggestions

Serve slices of this tart slightly warm or at room temperature, paired with crème fraîche, whipped cream, or vanilla bean ice cream. It makes a sophisticated finish to any meal or an eye-catching centerpiece for an afternoon tea spread.

Tips for Success

Use firm, ripe pears so they hold shape after poaching and baking.
If your pistachios aren’t vibrant green, you can add a tiny bit of natural green food coloring to the frangipane to enhance the look (optional).
Make the tart dough and poach the pears a day ahead to simplify the final baking and assembly process.

Flavor Notes

The frangipane is buttery and nutty, with a soft cake-like texture that contrasts beautifully with the juicy pears.
The pears absorb the vanilla syrup and add freshness to the richness of the pistachios.
The crust brings crispness and structure, rounding out every bite.