Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
67K 18 4.3
Last modified on: February 17th 2013
Keywords for this recipe:TartPastryPearsGrapefruitPistachioAlmond creamFor 1 tart, you will need:
- 0
150 g butter - 1
150 g ground almonds - 2
150 g caster sugar - 3
3 eggs - 4
30 g Pistachio powder or paste - 5
250 g Sweetcrust pastry (pâte sablée) - 6
2 Pears - 7
2 grapefruits - 8
30 g apricot glaze (optional) - Total weight: 1,950 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 2 min. | 35 min. | 1 hour 37 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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.
Stage 3 - 10 min.
Roll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridge.
Stage 4 - 15 min.
Peel both outer and inner skin off 2 grapefruits.
Stage 5 - 5 min.
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.
Spread the pistachio cream in the pastry case to about about 1 cm (0.4 inch) deep.
Stage 6 - 10 min.
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.
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.
Stick the grapefruit and pear pieces into the pistachio cream...
Stage 8 - 35 min.
...and bake for around 35 minutes.
Stage 9 - 5 min.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,756 Kcal or 19,912 Kj | 72 gr | 429 gr | 306 gr |
| 238 % | 28 % | 40 % | 46 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 244 Kcal or 1,022 Kj | 4 gr | 22 gr | 16 gr |
| 12 % | 1 % | 2 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,756 Kcal or 19,912 Kj | 72 gr | 429 gr | 306 gr |
| 238 % | 28 % | 40 % | 46 % |
How much will it cost?
Source
Based on a recipe by Eric Kayser.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tatin apple diplomat tart, Peach and green tea tart, Plum tart, Pear tart with almond cream, Lemon Tart / Meringue Pie, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nonettes, Peach and verbena feuilleté, Strawberry, kiwi and mascarpone verrines, Confit of quinces in Macvin, Brioche dough, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Turban of sole with langoustines, Moist cereal bars, Apple custard tart, Pecan fruit rolls , Galette Charentaise, ... All |
 | Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Almond dacquoise, Moist cereal bars, Amiens macaroons, Calissons, ... All |
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