Pistachio Pear Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make and bake Tart Crust, then fully cool before using.

Peel, remove stem, then halve and core pears. Keep peeled pears in a bowl of water with a squeeze of lemon juice to stop them going brown.

Place 2L water, sugar and vanilla in a pot and bring to a boil. Lower heat so the water is rippling but no large bubbles are breaking on the surface.

Place pears into pot, poach for 20 - 25 minutes until soft all the way through. Check with a knife on the side, not top of pears.

Once cooked, drain on paper towels until fully cool.

Mix butter and sugar with a wooden spoon until smooth.

Add eggs one at a time, whisking each until fully incorporated before adding the next.

Mix in pistachio until fully incorporated.

Preheat oven to 200°C/390°F (180°C fan).

Spread pistachio mixture in tart crust, and smooth the surface.

Place 7 pear halves on top in a radial pattern with the narrow ends pointing inwards. Cut the 8th half to fit in the centre, and place in middle of tart. Slightly push pears in so that they’re partially submerged.

Bake for 35 minutes. Remove from oven.

While still warm, brush with apricot jam glaze to make it shiny, then sprinkle with chopped pistachios.

Fully cool, then slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens