Pear, grapefruit and pistachio tart

Step by step recipe:

  1. 5 min.Pear, grapefruit and pistachio tart : Photo of step #1
    Put into a food-processor bowl: 150 g butter, 150 g ground almonds, 150 g caster sugar, 3 eggs and 30 g Pistachio powder or paste.
  2. 7 min.Pear, grapefruit and pistachio tart : Photo of step #2
    Beat until the mixture is light and creamy.

    Set aside in the fridge.
  3. 10 min.Pear, grapefruit and pistachio tart : Photo of step #3
    Roll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridge.
  4. 15 min.Pear, grapefruit and pistachio tart : Photo of step #4
    Peel both outer and inner skin off 2 grapefruits.
  5. 5 min.Pear, grapefruit and pistachio tart : Photo of step #5
    Preheat the oven to 180°C (360°F).

    Spread the pistachio cream in the pastry case to about about 1 cm (0.4 inch) deep.
  6. 10 min.Pear, grapefruit and pistachio tart : Photo of step #6
    Peel 2 Pears, cut into quarters lengthways. Remover the core, then cut each quarter again into 2 lengthways.

    As pears tend to turn brown rapidly, the trick is to cut them on the same chopping board as the grapefuit and coat the pieces with the juice left, using a brush.
  7. 5 min.Pear, grapefruit and pistachio tart : Photo of step #7
    Stick the grapefruit and pear pieces into the pistachio cream...
  8. 35 min.Pear, grapefruit and pistachio tart : Photo of step #8
    ...and bake for around 35 minutes.
  9. 5 min.Pear, grapefruit and pistachio tart : Photo of step #9
    If possible, finish with an apricot jam glaze.

Remarks:

You can use other fruit, of course, but do try to keep a similar balance between tangy and sweeter, softer fruits.

Source:

Based on a recipe by Eric Kayser.

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