Pear, grapefruit and pistachio tart


Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.
97 K 4.3/5 (18 reviews)
Grade this recipe:
Keywords:
Last modified on: February 17th 2013
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 2 min.
Cooking: 35 min.
All in all: 1 hour 40 min.
When should you start or finish this recipe?
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.
Pear, grapefruit and pistachio tart : Stage 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 : Stage 2
Beat until the mixture is light and creamy.

Set aside in the fridge.

Stage 3 - 10 min.
Pear, grapefruit and pistachio tart : Stage 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 : Stage 4
Peel both outer and inner skin off 2 grapefruits.

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

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

Stage 9 - 5 min.
Pear, grapefruit and pistachio tart : Stage 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.
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 recipe280 RDI=110 %1,600 RDI=150 %1,180 RDI=180 %18,170 RDI=910 %76,080 RDI: 910 %
Per 100 g10 RDI=6 %80 RDI=8 %60 RDI=9 %950 RDI=50 %3,960 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Nuts, egg, Gluten
How much will it cost?
  • For 1 tart : 7.60 €

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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)
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