Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
59,8904.3/5 for 17 ratings
Grade this recipe: Last modified on: February 17th 2013
For 1 tart, you will need:
- 1
5.5 oz butter - 2
12.0 oz ground almonds - 3
5.3 oz caster sugar - 4
3 eggs - 5
1.1 oz Pistachio powder or paste - 6
8.8 oz Sweetcrust pastry (pâte sablée) - 7
2 Pears - 8
2 grapefruits - 9
1.1 oz apricot glaze (optional)
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge covered with plastic fim.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 5 min.
Put into a food-processor bowl: 5.5 oz butter, 12.0 oz ground almonds, 5.3 oz caster sugar, 3 eggs and 1.1 oz 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.
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?
- For 1 tart : 7.77 €
Source
Based on a recipe by Eric Kayser.More recipes?
This recipe uses (among others) | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Pistachio custard tart, Flaked almond tart, Apple amandine tarts from Brélès, Cherry and pistachio tarts, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: "Psychedelic" sandwich bread, Sicilian Epiphany Pie, Eggs meurette, Strawberries in a thyme and lemon-flavoured red wine reduction, Flognarde, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Fish "à la Bordelaise", Chocolate sweetcrust pastry, Langoustine and leek tarts, Gâteau Breton (Brittany butter cake), ... All |
| Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Crust for tea, Marzipan (almond paste), Buckwheat almond biscuits, Sicilian Epiphany Pie, Stuffed prunes, ... All |
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