Poached Pear Tart With Caramelized Pistachios

Name: Poached Pear Tart With Caramelized Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup shelled raw unsalted natural pistachios; 7 tablespoons sugar, divided; 1 1/3 cups whole milk; 4 large egg yolks; 3 tablespoons cornstarch; 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces; 5 tablespoons whipping cream; 3 cups fruity red wine (such as Zinfandel); 3/4 cup sugar; Peel from 1 orange, removed with vegetable peeler in strips; Peel from 1 lemon, removed with vegetable peeler in strips; 5 medium-size firm but ripe pears (such as Anjou), peeled, rubbed with cut side of lemon wedge; 3 tablespoons sugar; 2 tablespoons water; 1/2 cup shelled raw unsalted natural pistachios; 1 1/2 cups all purpose flour; 1/2 cup powdered sugar; 1/4 teaspoon salt; 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk

Bake this irresistible Poached Pear Tart With Caramelized Pistachios at home. Made with unsalted natural pistachios, sugar, milk and egg yolks. Easy ste…

This Poached Pear Tart With Caramelized Pistachios relies on simple, everyday ingredients such as sugar, divided, whole milk, large egg yolks and cornstarch. It comes together quickly and makes 4 servings, at about 1161 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Poached Pear Tart With Caramelized Pistachios delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2/3 cup shelled raw unsalted natural pistachios
7 tablespoons sugar, divided
1 1/3 cups whole milk
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces
5 tablespoons whipping cream
3 cups fruity red wine (such as Zinfandel)
3/4 cup sugar
Peel from 1 orange, removed with vegetable peeler in strips
Peel from 1 lemon, removed with vegetable peeler in strips
5 medium-size firm but ripe pears (such as Anjou), peeled, rubbed with cut side of lemon wedge
3 tablespoons sugar
2 tablespoons water
1/2 cup shelled raw unsalted natural pistachios
1 1/2 cups all purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk

1
Finely grind pistachios and 3 tablespoons sugar in processor. Transfer nut mixture to heavy medium saucepan; add milk and bring to boil. 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. Remove from heat. Whisk butter into pastry cream, 1 piece at a time. 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.)
2
Bring wine, sugar, orange peel, and lemon peel to boil in heavy large saucepan, stirring until sugar dissolves. Add pears; bring to simmer. 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. Transfer pears and poaching liquid to medium bowl. Cool to room temperature. (Pears can be prepared 2 days ahead. Cover and refrigerate.)
3
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.)
4
Preheat oven to 375u00b0F. Butter 9-inch-diameter tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. 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.
5
Bake crust until golden brown, about 20 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Let stand at room temperature.)
6
Remove pears from poaching liquid. Pour poaching liquid into medium saucepan; boil until syrup is reduced to 1/2 cup, about 10 minutes. Chill wine syrup until cold.
7
Cut pears lengthwise in half. Scoop out cores and center veins; cut off stems. 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. Cut each pear half lengthwise into 4 to 6 slices.
8
Spread pastry cream in crust. Arrange pear slices decoratively atop pastry cream, covering completely. (Can be prepared 2 hours ahead. Cover loosely and chill.)
9
Scatter caramelized pistachios over tart. Cut tart into wedges and serve with wine syrup.

1161

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2/3 cup shelled raw unsalted natural pistachios, 7 tablespoons sugar, divided, 1 1/3 cups whole milk, 4 large egg yolks, and more.

Yes, Poached Pear Tart With Caramelized Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1161 kcal
Category
Baking & Desserts

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