Pear, grapefruit and pistachio tart


Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
84K 4.3/5 based on 18 reviews
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Last modified on: February 17th 2013

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For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 35 min.
All in all: 1 hour 37 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Pear, grapefruit and pistachio tart
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.

Stage 2 - 7 min.
Pear, grapefruit and pistachio tart
Beat until the mixture is light and creamy.

Set aside in the fridge.

Stage 3 - 10 min.
Pear, grapefruit and pistachio tart
Roll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridge.

Stage 4 - 15 min.
Pear, grapefruit and pistachio tart
Peel both outer and inner skin off 2 grapefruits.

Stage 5 - 5 min.
Pear, grapefruit and pistachio tart
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.

Stage 6 - 10 min.
Pear, grapefruit and pistachio tart
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.

Stage 7 - 5 min.
Pear, grapefruit and pistachio tart
Stick the grapefruit and pear pieces into the pistachio cream...

Stage 8 - 35 min.
Pear, grapefruit and pistachio tart
...and bake for around 35 minutes.

Stage 9 - 5 min.
Pear, grapefruit and pistachio tart
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.
Keeping: A few days in the fridge covered with plastic fim.
Source: Based on a recipe by Eric Kayser.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
18,171 Kcal or 76,078 Kj279 gr1,601 gr1,184 gr
909 %107 %151 %179 %
Per 100 g
Energetic valueProteins CarbohydratesFats
946 Kcal or 3,961 Kj15 gr83 gr62 gr
47 %6 %8 %9 %
Per tart
Energetic valueProteins CarbohydratesFats
18,171 Kcal or 76,078 Kj279 gr1,601 gr1,184 gr
909 %107 %151 %179 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Nuts, Egg, Gluten
How much will it cost?
  • For 1 tart : 7.59 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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