Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
90 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
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
Change measures:
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 35 min.
All in all: 1 hour 40 min.
To finish around 7pm, you'll need to have started before: 17:55.Change end time
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.
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=80 % | 1,600 RDI=110 % | 1,180 RDI=130 % | 18,170 RDI=670 % | 76,080 RDI: 670 % |
| Per 100 g | 10 RDI=4 % | 80 RDI=6 % | 60 RDI=7 % | 950 RDI=40 % | 3,960 RDI: 40 % |
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: Croute à thé, Late summer tart with plums and apricots, Flaked almond tart, Two-coloured chocolate-orange tart, Apple-almond shortbread tart, ... See them all 43
Butter
Like these other recipes: Broccoli salad with chervil-lemon mayonnaise, Green beans with tomatoes, Colcannon, Tournedos Rossini, Warm haricot bean salad, ... See them all 470
Ground almonds
Like these other recipes: Apricot blancmange, Caribbean upside-down cake, Succès praliné (praline meringue), Arlesian Biscuits, Nanou's chocolate cake, ... See them all 46
Caster sugar
Like these other recipes: Fruit crumble, Little lemon biscuits, Cantucci di Prato, Strawberry and rhubarb crumble, Santiago Cake, ... See them all 361
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