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Pistachio Pear Tart

Pistachio Pear Tart
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Discover the irresistible Pistachio Pear Tart, a delightful dessert that blends the nutty crunch of pistachios with juicy ripe pears in an elegant yet simple tart. Perfect for any occasion, this tart balances subtle sweetness, fresh fruitiness, and rich buttery flavors to create a visually stunning and crowd-pleasing treat.

Ingredients

Scale

For the Crust

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2–3 tablespoons cold water

For the Filling

  • 1 cup shelled, unsalted pistachios (ground)
  • 1/2 cup almond flour (or hazelnut flour as variation)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Pears

  • 3–4 ripe but firm pears (such as Bosc or Anjou), peeled, cored, and thinly sliced
  • 1 tablespoon fresh lemon juice

For Garnish (optional)

  • Crushed pistachios
  • Powdered sugar
  • Fresh mint leaves
  • Honey drizzle

Instructions

  1. Prepare the crust: Combine the all-purpose flour, a pinch of sugar, and cold unsalted butter in a food processor until the mixture resembles crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes to ensure a flaky, tender crust.
  2. Make the pistachio filling: In a bowl, mix ground pistachios, almond flour, granulated sugar, eggs, melted butter, vanilla extract, and a pinch of salt until smooth and creamy. Blend just enough to combine ingredients for a tender texture without overmixing.
  3. Prepare the pears: Peel, core, and thinly slice the pears. Toss the slices gently with fresh lemon juice to prevent browning and brighten their natural sweetness.
  4. Assemble the tart: Roll out the chilled dough on a lightly floured surface and place it in a tart pan. Evenly spread the pistachio filling over the crust base. Arrange the pear slices on top, slightly overlapping them to create an attractive pattern.
  5. Bake until golden: Preheat the oven to 350°F (175°C). Bake the tart for 40–45 minutes, or until the crust turns golden and the filling is set but remains tender.
  6. Cool and serve: Allow the tart to cool completely in the pan. This resting period helps the flavors meld and makes slicing easier. Garnish as desired before serving.

Notes

  • Use fresh, firm pears like Bosc or Anjou for best texture and to hold shape during baking.
  • Chill the dough properly to ensure a flaky crust and prevent shrinking during baking.
  • Do not overmix the filling; mix just enough to combine for a smooth texture.
  • Slice pears evenly for uniform cooking and a visually appealing tart top.
  • Let the tart cool fully before slicing to allow the filling to set perfectly.
  • To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Try variations such as swapping pears for apples, using different nut flours, adding spices like cinnamon, or finishing with a honey glaze.

Nutrition

Keywords: Pistachio Pear Tart, nutty dessert, pear tart, pistachio dessert, gluten-free tart, elegant dessert, fruit and nut tart, baked tart

Find it online: https://lillysplate.com/pistachio-pear-tart/