Tarte Amandine à la Pistache (Tarte Bourdaloue) | William's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Grease a tart pan with butter.

In a food processor, pulse pistachios until finely ground.

In a bowl, combine ground pistachios, flour, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract.

Gradually add the pistachio mixture to the butter mixture, mixing until just combined.

Spread the batter evenly in the prepared tart pan.

Peel and slice the pears, then arrange them on top of the batter.

Drizzle lemon juice over the pears to prevent browning.

Bake for 35-40 minutes, until golden and a toothpick comes out clean.

Let the tart cool in the pan for 10 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens