PEAR PISTACHIO TART

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

💰Cheaper: shortcrust pastry

Shortcrust is often less expensive and easier to make at home.

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Walnuts are generally cheaper and provide a similar texture.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often more affordable and adds a rich flavor.

Preheat the oven to 400°F.

Roll out the puff pastry and fit it into a tart pan, trimming any excess.

In a mixing bowl, combine granulated sugar, brown sugar, AP flour, and cinnamon to create the sugar mixture.

Spread the pistachio spread evenly over the pastry base.

Peel, core, and slice the Korean pear thinly, then arrange them over the pistachio filling.

Brush the top with the melted butter and brown sugar glaze.

Apply an egg wash over the tart.

Bake in the preheated oven for about 20-25 minutes, or until the tart is golden brown and set.

Remove from the oven and let cool for a few minutes before dusting with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens