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Poached pear and pistachio frangipane tart
Poached pear and pistachio frangipane tart
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Impress with a stunning Poached Pear Pistachio Tart for a showstopping finale.
Ingredients:
  • 500.00 gm dry white wine
  • 215.00 gm caster sugar
  • 1 cinnamon stick
  • 2 star anise
  • 4 small pears, peeled
  • Icing sugar mixture, to serve
  • Vanilla ice-cream, to serve
  • 250.00 ml plain flour
  • 37.50 gm icing sugar mixture
  • 100g chilled butter, chopped
  • 2.00 egg yolk
  • 125.00 ml pistachios, coarsely chopped
  • 100g butter, softened
  • 50.00 gm almond meal
  • 62.50 ml plain flour
Instructions:
  • In a saucepan, bring wine, sugar, cinnamon, and star anise to a simmer over medium-high heat. Add pears and cover with a disc of baking paper. Simmer on low for 1 hour until pears are tender.
  • Prepare the Pastry: Combine flour, icing sugar, and butter until the mixture looks like fine breadcrumbs. Add egg yolk and 1 tablespoon of chilled water. Process until the dough just comes together. Transfer the dough onto a lightly floured surface and gently knead it until smooth. Shape it into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 200°C/180°C fan-forced. Roll out the pastry between two sheets of baking paper to a 3mm-thick round. Line a greased 22cm round loose-based fluted tart pan with the pastry and refrigerate for 15 minutes. Line the pastry with baking paper and fill it with baking weights or uncooked rice. Blind-bake the pastry for 10 minutes. Remove the weights or rice and paper. Continue to bake for another 10 minutes or until the pastry is golden. Remove the tart from the oven and allow it to cool for 15 minutes before reducing the heat to 180°C/160°C fan-forced.
  • Prepare Frangipane: Pulse pistachios in a food processor until finely chopped. With an electric mixer, cream butter and sugar until fluffy. Mix in egg and egg yolk until combined. Fold in almond meal, chopped pistachios, and flour. Spread the mixture evenly over the pastry base.
  • Take the pears out of the syrup (refer to note) and transfer them to a plate lined with paper towel. Gently pat them dry. Cut each pear in half and scoop out the seeds and core using a small spoon or knife. Place the pear halves, cut-side down, on top of the frangipane mixture. Bake for 45 minutes or until it sets. Allow it to cool in the pan for 20 minutes. Sprinkle the warm tart with icing sugar and serve it with a scoop of ice-cream.

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