It’s snack time, and a relative is arriving. What to prepare to welcome them? Just enough time to check what you have at home and, in no time, here’s this delicious Tart with Pears and Pistachio Crumbs coming out of the oven. The jam I used on top of the shortcrust base is an extra pear jam from Emilia Romagna IGP, but if you can’t find it, you can replace it by cooking pears with sugar until creamy.
RECIPE FROM 04/27/2017 Updated
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 553.87 (Kcal)
- Carbohydrates 68.86 (g) of which sugars 37.67 (g)
- Proteins 6.74 (g)
- Fat 28.06 (g) of which saturated 14.30 (g)of which unsaturated 9.90 (g)
- Fibers 3.81 (g)
- Sodium 28.94 (mg)
Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups g all-purpose flour
- 1/2 cup g almond flour
- 7 oz g butter
- 1/2 cup g powdered sugar
- 1 egg (medium)
- 1 egg yolk
- 1 tsp g orange zest
- Half vanilla bean
- 2 pinches fine salt
- 1 1/3 cup g pear jam
- 2 Williams pears
- 1 oz g pistachio crumbs
Tools
The recipe contains IconA Affiliate links
- Kitchen Scale
- Mixer
- Bowl
- Parchment Paper
- Ribbon Cutter
- Rolling Pin
- Tart Pan
Steps
Using the mixer, make the all-purpose flour and butter sandy. Pour everything into a bowl, add the almond flour, powdered sugar, egg, and egg yolk.
Add the salt, vanilla, grated orange zest, and mix all the ingredients. Pour onto a work surface and finish kneading. Quickly form a dough ball, wrap it in plastic wrap, and let it rest 30 minutes in the fridge. Meanwhile, preheat the static oven to 347°F.
After the resting time, roll out the shortcrust with the rolling pin, leaving some aside for the lattice top, and make a base about 1/8 inch. Place it in a 9.5 inch diameter pan lined with parchment paper. Prick the bottom, pour the pear jam on the base, followed by thinly sliced pears and pistachio crumbs. With the remaining shortcrust, roll out a rectangle and cut strips. Form the lattice top and a cord around the edge. Bake in a static oven for 30 minutes. Once cooled, serve your Tart with Pears and Pistachio Crumbs.
