Pistachios, pears and chocolate tart

by | Dec 22, 2016 | Pastry, Tarts | 0 comments

This tart is created by the combination of 2 recipes: one from E. Knam and the other, from a friend of mine, Isabelle.
It is a simple but very tasty: pears pair deliciously with chocolate and pistachios pair deliciously with both.
The whole is moist and crunchy, thanks to the frangipane, to the pears, to the shortcrust pastry and thanks to the crumble.
In a word, you find all the elements to prepare a truly delicious tart.

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Pistachios, pears and chocolate tart

Yield: serves 4

Ingredients

Pistachio shortcrust pastry

  • 1 cup (217 g) pastry flour
  • 6 tbsp (87 g ) soft unsalted butter
  • 2/3 cup (87 g) icing sugar
  • 1.5 tbsp (22 g) pistachio paste
  • 2 medium (1.5 oz – 41 g) egg yolks
  • pinch pf salt

Pistachio frangipane

  • 4.5 tbsp (63 g) soft unsalted butter
  • 4 tbs + 1 tsp (63 g) superfine granulated sugar
  • 1 medium whole eggs (50 g)
  • 2/3 cup (63 g) pistachio powder
  • 2.5 tbsp (21 g) all purpose flour
  • scant ¼ cup (40 g) dark chocolate chips

Pears filling

  • 12.5 oz (350 g) Bosc or Concorde pears, peeled and diced
  • 2 tbsp (30 g) unsalted butter
  • 2 tbsp (30 g) superfine granulated sugar

To garnish

  • ground pistachios

Instructions

    Pistachio shortcrust pastry
    In the bowl of a stand mixer fitted with paddle attachment, mix flour with butter and sugar.
    When the mixture resembles coarse crumbs, add pistachio paste and mix to combine.
    Add egg yolks and salt.
    Mix until well incorporated.
    With the dough shape a ball, flatten into a disc, cover with plastic wrap and refrigerate for at least 2 hours.
    To line the pastry ring
    Brush the interior of your square ring with butter (6 inches-15 cm.) and place on a baking tray with baking paper (I used microperforated square tart rings, microperforated tray and Silpat non-stick mat).
    Roll the dough gently until you have an even 3mm thickness.
    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
    Using the knife, remove the over hanging pastry.
    Refrigerate for 2 hours.
    With your hands, crumble shortcrust pastry leftovers, roll them in ground pistachios and refrigerate.
    Pears filling
    Peel and dice pears.
    Melt sugar and butter in a skillett, stirring occasionally, for 2 minutes.
    Add pears, and cook, stirring often, 5 to 6 minutes or until pears are just tender (it depends on ripeness of pears).
    Sift the mixture to remove excess pouring.
    Let completely cool.
    Pistachio frangipane
    In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter, until you get a smooth mixture.
    Gradually add egg and when they are well combined, add pistachio powder and flour, sifted together and mix to combine.
    Add chocolate chips and mix to combine.
    Dressing and baking
    Heat oven to 325 F - 170°C (I used fan oven to 320 F - 160°C).
    Pour the pistachio frangipane in a pastry bag and fill the shell ½ full.
    Smooth the surface with a small spatula.
    Fill the mould with pears filling and bake for 35-40 minutes (i did 37 minutes).
    Bake the pistachios crumble for 10-12 minutes.
    Remove the tart from the oven and let completely cool.
    Let the crumble completely cool and place in an airtigh box.
    When ready to serve, spread the tart with pistachio crumble and enjoy.

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