Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
92 K 4.3/5 (18 reviews)
1 hour 40 min.
Easy
1 tart
9 IngredientsLast modified on: February 17th 2013
For 1 tart, you will need:
- 1
2⁄3 cup butter - 2
1 ½ cup ground almonds - 3
2⁄3 cup caster sugar - 4
3 eggs - 5
2 tablespoons pistachio powder or paste - 6
1 cup sweetcrust pastry (pâte sablée) - 7
2 Pears - 8
2 grapefruits - 9
2 tablespoons apricot glaze (optional)
Change measures:
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 35 min.
All in all: 1 hour 40 min.
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.
Put into a food-processor bowl: 2⁄3 cup butter, 1 ½ cup ground almonds, 2⁄3 cup caster sugar, 3 eggs and 2 tablespoons 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.
Source: Based on a recipe by Eric Kayser.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 280 RDI=110 % | 1,600 RDI=150 % | 1,180 RDI=180 % | 18,170 RDI=910 % | 76,080 RDI: 910 % |
| Per 100 g | 10 RDI=6 % | 80 RDI=8 % | 60 RDI=9 % | 950 RDI=50 % | 3,960 RDI: 50 % |
How much will it cost?
- For 1 tart : 7.60 €
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to bake blind , Two-coloured chocolate-orange tart, Lemon Tart / Meringue Pie, Tarte Bourdaloue, Simple maple-syrup tart, ... See them all 43
Caster sugar
Like these other recipes: Amandier (gluten-free almond cake), Jam doughnuts, Strawberry, kiwi and mascarpone verrines, Pistachio ice cream, Far Normandy-Brittany, ... See them all 361
Butter
Like these other recipes: Lemon and grated apple tart, Plum and hazelnut crumble, Creamy polenta with green asparagus, Flamiche, Koulibiak in pie dish, ... See them all 472
Ground almonds
Like these other recipes: Amaretti, Moist chocolate cake, Amandier (gluten-free almond cake), Sicilian Epiphany Pie, Crisp apricot and pistachio tart, ... See them all 46
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