Poached Pear Tart with Caramelized Pistachios

Vegetarian
Health score
2%
Poached Pear Tart with Caramelized Pistachios
45 min.
8
471kcal

Suggestions


Indulge in the exquisite flavors of our Poached Pear Tart with Caramelized Pistachios, a delightful vegetarian dessert that is sure to impress your guests. This elegant tart combines the luscious sweetness of poached pears with a rich and creamy pastry filling, all nestled in a buttery, golden crust. The addition of caramelized pistachios adds a delightful crunch and a touch of sophistication, making this dessert not only a feast for the palate but also a visual masterpiece.

Perfect for any occasion, whether it's a festive gathering or a cozy dinner at home, this tart is surprisingly easy to prepare. With a total time of just 45 minutes, you can create a stunning dessert that looks like it came straight from a gourmet bakery. The vibrant colors of the poached pears, combined with the warm hues of the caramelized nuts, make for a stunning presentation that will leave your guests in awe.

Each slice of this tart is a harmonious blend of flavors and textures, with the fruity notes of red wine enhancing the natural sweetness of the pears. The creamy pastry filling provides a luxurious mouthfeel, while the crunchy pistachios offer a delightful contrast. Serve it with a drizzle of the reduced poaching syrup for an extra touch of elegance. Treat yourself and your loved ones to this unforgettable dessert that is sure to become a cherished favorite!

Ingredients

  • 1.5 cups flour 
  • tablespoons cornstarch 
  • large egg yolk 
  • large egg yolk 
  •  lemon zest with vegetable peeler in strips
  •  orange zest with vegetable peeler in strips
  • medium size lemon wedges with cut side of lemon wedge firm ripe peeled (such as Anjou)
  • 0.5 cup pistachios raw unsalted shelled
  • 0.5 cup powdered sugar 
  • cups red wine fruity (such as Zinfandel)
  • 0.3 teaspoon salt 
  • tablespoons sugar 
  • tablespoons butter unsalted chilled cut into 1/2-inch cubes
  • tablespoons water 
  • tablespoons whipping cream 
  • 1.3 cups milk whole

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • sauce pan
  • baking paper
  • oven
  • whisk
  • plastic wrap
  • tart form
  • pastry brush

Directions

  1. Finely grind pistachios and 3 tablespoons sugar in processor.
  2. Transfer nut mixture to heavy medium saucepan; add milk and bring to boil.
  3. Whisk remaining 4 tablespoons sugar, yolks, and cornstarch in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return mixture to same pan; whisk constantly over medium-high heat until mixture boils and thickens, about 1 minute.
  4. Remove from heat.
  5. Whisk butter into pastry cream, 1 piece at a time.
  6. Transfer pastry cream to bowl; press plastic wrap directly onto surface. Cover and chill at least 4 hours. Stir in cream. (Can be made 2 days ahead. Keep chilled.)
  7. Bring wine, sugar, orange peel, and lemon peel to boil in heavy large saucepan, stirring until sugar dissolves.
  8. Add pears; bring to simmer.
  9. Cut parchment paper round to fit pan; press paper atop pears. Partially cover pan; reduce heat to medium-low and simmer gently until pears are tender, turning occasionally, about 30 minutes.
  10. Transfer pears and poaching liquid to medium bowl. Cool to room temperature. (Pears can be prepared 2 days ahead. Cover and refrigerate.)
  11. Line rimmed baking sheet with parchment paper. Stir sugar and 2 tablespoons water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns medium amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan. Immediately add pistachios; stir until caramel is deep amber and coats nuts. Immediately spread nuts on prepared baking sheet, separating any clumps. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
  12. Preheat oven to 375°F. Butter 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, and salt in processor.
  13. Add butter and cut in using on/off turns until mixture resembles coarse meal.
  14. Add egg yolk and blend in using on/off turns until moist clumps form. Press dough onto bottom and up sides of prepared pan. Freeze crust 15 minutes.
  15. Bake crust until golden brown, about 20 minutes. Cool completely in pan on rack. (Can be made 1 day ahead.
  16. Let stand at room temperature.)
  17. Remove pears from poaching liquid.
  18. Pour poaching liquid into medium saucepan; boil until syrup is reduced to 1/2 cup, about 10 minutes. Chill wine syrup until cold.
  19. Cut pears lengthwise in half. Scoop out cores and center veins; cut off stems.
  20. Place pears, cut side down, on triple-thick layer of paper towels. Cover with triple-thick layer of paper towels. Pat pears dry, changing paper towels as needed to absorb excess liquid.
  21. Cut each pear half lengthwise into 4 to 6 slices.
  22. Spread pastry cream in crust. Arrange pear slices decoratively atop pastry cream, covering completely. (Can be prepared 2 hours ahead. Cover loosely and chill.)
  23. Scatter caramelized pistachios over tart.
  24. Cut tart into wedges and serve with wine syrup.

Nutrition Facts

Calories471kcal
Protein7.42%
Fat52.59%
Carbs39.99%

Properties

Glycemic Index
30.2
Glycemic Load
17.58
Inflammation Score
-7
Nutrition Score
11.25521737078%

Flavonoids

Cyanidin
0.73mg
Petunidin
1.78mg
Delphinidin
1.81mg
Malvidin
12.46mg
Peonidin
1.13mg
Catechin
6.7mg
Epigallocatechin
0.21mg
Epicatechin
3.47mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.03mg
Eriodictyol
2.4mg
Hesperetin
3.71mg
Naringenin
1.65mg
Apigenin
0.12mg
Luteolin
0.25mg
Isorhamnetin
0.02mg
Kaempferol
0.08mg
Myricetin
0.43mg
Quercetin
1.18mg
Gallocatechin
0.07mg

Nutrients percent of daily need

Calories:471.43kcal
23.57%
Fat:24.05g
37%
Saturated Fat:12.49g
78.04%
Carbohydrates:41.15g
13.72%
Net Carbohydrates:39.15g
14.24%
Sugar:15.65g
17.39%
Cholesterol:164.09mg
54.7%
Sodium:102.6mg
4.46%
Alcohol:9.54g
100%
Alcohol %:5.26%
100%
Protein:7.63g
15.26%
Selenium:16.05µg
22.92%
Vitamin B1:0.31mg
20.42%
Manganese:0.38mg
19.24%
Phosphorus:178mg
17.8%
Vitamin B2:0.3mg
17.51%
Folate:65.86µg
16.46%
Vitamin A:793.35IU
15.87%
Vitamin B6:0.27mg
13.55%
Iron:2.21mg
12.29%
Vitamin C:9.46mg
11.46%
Calcium:99.16mg
9.92%
Vitamin D:1.41µg
9.38%
Potassium:323.69mg
9.25%
Vitamin B3:1.77mg
8.85%
Magnesium:33.11mg
8.28%
Copper:0.17mg
8.25%
Fiber:2.01g
8.02%
Vitamin B12:0.47µg
7.81%
Vitamin B5:0.71mg
7.11%
Vitamin E:0.96mg
6.4%
Zinc:0.92mg
6.15%
Vitamin K:2.03µg
1.93%
Source:Epicurious