Poached Pear and Pistachio Frangipane Tart

End the night with this decadent poached pear and pistachio frangipane tart which will add a hint of sweetness to your soul. It is mouth-watering and gives an amazing color and flavor. This tart recipe is a fantastic choice of mine which gives a tantalizing treat from the oven to my dining table. Don’t miss out this sinful, scrumptious tart recipe.

End the night with this decadent poached pear and pistachio frangipane tart which will add a hint of sweetness to your soul.

Print
Poached Pear and Pistachio Frangipane Tart
Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
 

End the night with this decadent poached pear and pistachio frangipane tart which will add a hint of sweetness to your soul. It is mouth-watering and gives an amazing color and flavor. This tart recipe is a fantastic choice of mine which gives a tantalizing treat from the oven to my dining table. Don’t miss out this sinful, scrumptious tart recipe.

Course: Confectioneries, Tarts
Cuisine: Russian
Servings: 8 people
Calories: 350 kcal
Ingredients
  • ½ cup Caster sugar
  • 2 cups Dry white wine
  • 2 Star anise
  • 4 Small pears peeled
  • 1 Cinnamon stick
  • Icing sugar mixture to serve
  • Vanilla ice cream to serve
FOR MAKING THE PASTRY
  • 1 cup Plain flour
  • 1 Egg yolk
  • 3.5 oz (100 gram) Chilled butter chopped
  • ¼ cup Icing sugar mixture
FOR MAKING THE FRANGIPANE
  • 3.5 oz (100 gram) Butter softened
  • ½ cup Pistachio coarsely chopped
  • 1 Egg
  • 1 Egg yolk
  • ½ cup Caster sugar
  • ½ cup Almond meal
  • ¼ cup Plain flour
Instructions
  1. Combine wine, sugar, star anise and cinnamon in a saucepan over medium-high heat.

  2. Now add pears to it and reduce the heat to low.

  3. Cover the surface of the mixture with a disc of baking paper.

  4. Simmer it for 1 hour or until pears are tender.

FOR MAKING THE PASTRY
  1. Process the flour, icing sugar and butter until mixture resembles fine breadcrumbs.

  2. Now add egg yolk and 1 tablespoon chilled water.

  3. Process it until mixture just comes together.

  4. Now turn out the dough onto a lightly floured surface and knead gently until smooth.

  5. Then shape it into a disc.

  6. Cover it with plastic wrap and refrigerate for 30 minutes.

  7. Now preheat the oven to 400⁰ F or 200⁰ C.Now preheat the oven to 400⁰ F or 200⁰ C.

  8. Roll out pastry between two sheets of baking paper to form a 3 mm thick round.

  9. Now line a greased 22 cm round, loose-based fluted tart pan with pastry and refrigerate for 15 minutes.

  10. Then line the pastry with baking paper.

  11. Now fill with baking weights or uncooked rice.

  12. Now blind bake for 10 minutes.

  13. Then remove the weight or rice and paper.

  14. Now bake it for 10 minutes or until pastry is golden.

  15. Remove it from the oven and cool it for 15 minutes.

FOR MAKING THE FRANGIPANE
  1. Process pistachios until finely chopped.

  2. Now using an electric mixer beat butter and sugar until light and fluffy.

  3. Then add egg and egg yolk and beat to combine.

  4. Now put the almond meal, pistachios, and flour into the egg mixture and stir it to combine.

LET’S PREPARE THE TART
  1. Now spread the frangipane mixture over the pastry base.

  2. In a meanwhile remove the pears from the syrup and place it on a plate lined with paper towel; pat it dry.

  3. NOTE

    You can store the syrup in an airtight container in the freezer for up to a week.

  4. Now cut each pear into halves.

  5. Use a small spoon or knife to remove seeds and core.

  6. Now arrange pear halves, cut side down over frangipane mixture and bake it for 45 minutes or until set.

  7. Then cool in the pan for 20 minutes.

SERVE
  1. Now dust the warm tart with icing sugar and serve with ice cream.

OUR DINE TABLE
  1. Don’t miss out this sweet-tart recipe which will satisfy any sweet tooth. I know its summer and this delicious poached pear and pistachio frangipane tart gives me signal for summer holidays and makes my summer holiday special. So have it and make some extra drama.

Spread the love
Save to Recipe Book

Nutrition Details

CategoryAmount
Calorie 350
Carbohydrate 48 g
Fat 15 g
Protein 6 g
Sugar 20 g
Calcium 10 %
Article Tags:
· · · ·
Article Categories:
Confectioneries · Tarts

Leave a Comment

Your email address will not be published. Required fields are marked *

Don't Miss! random posts ..