Poached Pear & Pistachio Tart


This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.

What you will need

8-3/4 oz. (scant 2 cups) all-purpose flour;  more for dusting

3-1/2 oz. (3/4 cup plus 2 Tbs.) confectioners’ sugar

1-3/4 oz. (7 Tbs.) pistachio meal (finely ground pistachios)

6 oz. (12 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

1/4 tsp. kosher salt

2 large eggs, 1 separated

Cooking spray

1 oz. melted white chocolate

1 cup whole milk

1/4 cup granulated sugar

1/2 vanilla bean or 1/2 tsp. pure vanilla extract or paste

1 large egg

1 large egg yolk

1-1/2 Tbs. cornstarch

1 Tbs. unsalted butter, cut into 1/2-inch pieces

1/4 to 1/2 tsp. ground cardamom

1/2 cup whipping or heavy cream

1 750-ml bottle of dry white wine

1/2 cup granulated sugar

2 whole (3-inch) cinnamon sticks

2 whole star anise

2 (3-inch) strips lemon zest

Juice of 1 lemon

1-1/2 lb. peeled, halved, cored, and sliced firm-ripe pears (preferably a smaller variety, such as Seckel or Forelle)

1/4 cup apricot or apple jelly

2 Tbs. water or white wine

Chopped pistachios, for garnishing


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