Pear, grapefruit and pistachio tart


Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
67K 18 4.3
Grade this recipe:

Last modified on: February 17th 2013

Keywords for this recipe:TartPastryPearsGrapefruitPistachioAlmond cream
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
1 hour 2 min.35 min.1 hour 37 min.
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Step by step recipe


Stage 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.

Stage 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.

Stage 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.

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

Stage 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.

Stage 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.

Stage 7 - 5 min.
Pear, grapefruit and pistachio tart : Photo of step #7
Stick the grapefruit and pear pieces into the pistachio cream...

Stage 8 - 35 min.
Pear, grapefruit and pistachio tart : Photo of step #8
...and bake for around 35 minutes.

Stage 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.
Keeping
A few days in the fridge covered with plastic fim.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,756 Kcal or 19,912 Kj72 gr429 gr306 gr
238 %28 %40 %46 %
Per 100 g
Energetic valueProteins CarbohydratesFats
244 Kcal or 1,022 Kj4 gr22 gr16 gr
12 %1 %2 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
4,756 Kcal or 19,912 Kj72 gr429 gr306 gr
238 %28 %40 %46 %
% 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).
How much will it cost?
  • For 1 tart : 7.77 €

Change currency:

Note : These prices are only approximate.
Source
Based on a recipe by Eric Kayser.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)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 sugarCaster 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
ButterButter: 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 almondsGround 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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