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Ingredients needed
For the shortcrust pastry:
- 300 g Favuzzi “00” pastry flour
- 150 g cold butter, diced
- 2 tbsp brown sugar or vanilla sugar
- 3 to 4 tbsp cold water
For the almond-pistachio cream:
- 60 g very soft butter
- 70 g almond flour
- 1 egg
- 40 g Favuzzi pistachio cream (or more, to taste)
- 1 pinch of salt
For the topping:
- 4 nice ripe pears
- 1 handful of chopped pistachios
- 1 egg yolk, for the egg wash
Products used in this recipe
Steps of preparation
- The pastry: in a large bowl (or stand mixer), combine the flour and sugar. Add the cold diced butter and work it in until the mixture looks sandy. Add the cold water one spoonful at a time, just until the dough comes together into a ball, without overworking it. Wrap and chill for 30 minutes.
- The almond-pistachio cream: in a bowl, mix the very soft butter, almond flour, egg, Favuzzi pistachio cream and salt until smooth and creamy.
- The pears and pistachios: preheat the oven to 350°F (180°C). Halve the pears, remove the cores, then thinly slice each half, keeping the slices together. Roughly chop the pistachios.
- Assembly: on a sheet of parchment paper, roll the dough out into a large circle about 3 mm thick. Spread the almond-pistachio cream in the centre, leaving a border of about 5 cm.
- Arrange the sliced pear halves on the cream, fanning them out slightly, sprinkle with chopped pistachios, then fold the edges of the dough over the filling.
- Beat the egg yolk with a splash of water and brush it over the edges of the pastry for a beautiful golden finish.
- Bake for about 40 minutes, depending on the size of your tart, until the pastry is golden brown. For an extra treat, finish with a drizzle of pistachio cream straight out of the oven and serve with a scoop of vanilla ice cream. Enjoy!
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