Pear, grapefruit and pistachio tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 150 g butter
• 2 150 g ground almonds
• 3 150 g caster sugar
• 4 3 eggs
• 5 30 g Pistachio powder or paste
• 6 250 g Sweetcrust pastry (pâte sablée)
• 7 2 Pears
• 8 2 grapefruits
• 9 30 g apricot glaze (optional)
• Total weight: 1,920 grams

Times:

Preparation	Cooking	Start to finish
1 hour 2 min.	35 min.	1 hour 37 min.

Step by step recipe

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	Beat until the mixture is light and creamy. Set aside in the fridge.
3	Roll out the sweetcrust pastry, line your chosen tin or mould and put to wait in the fridge.
4	Peel both outer and inner skin off 2 grapefruits.
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	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	Stick the grapefruit and pear pieces into the pistachio cream...
8	...and bake for around 35 minutes.
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.

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