P&Q: Rosy Poached Pear and Pistachio Tart

Sorry for the delay. I totally forgot the P&Q with the holiday.

Have at it.


19 thoughts on “P&Q: Rosy Poached Pear and Pistachio Tart

  1. I made this tart for Thanksgiving along with Dorie’s Twofer pie. I found the pastry cream a bit cloying, perhaps due to the cornstarch. I will make it lighter next time. It is a delicious tart and pretty. The carmelized pistachios and optional sauce really finished it perfectly.

  2. Just completed this project. In my opinion, the sauce is not optional. Definitely makes the dessert. And the caramelized pistachios are fabulous. I will make those again–for a party snack.

    Be sure you take some pictures before you cut it because it is fragile. Another thing, I should not have added any additional cream to pistachio cream filling like Dorie recommends. Mine didn’t need it.

    FYI, I used Bartlett pears because the others at the fruit stand were too hard. Not sure that’s the best choice.

  3. David Lebovitz did a post on his blog recently about poaching pears:

    I would think cranberry juice would make a great poaching liquid.

    For canned pears, I’d be afraid to cook them any more. They might just turn into mush. But you could put them into your wine or cranberry liquid and soak them overnight in the refrigerator. After all, they have been soaking in light syrup in the can…

  4. Sadly, I’ll be skipping this recipe, due to a chronic condition I have with pastry cream – I am physically unable to make it. Can’t wait to see all of yours – Happy “post” Thanksgiving!

  5. This was a really different and delicious taste combination! I have never poached pears before and I was worried they would fall apart but mine ended up perfect- I used Bosc pears. I did have to lighten the pistachio cream but I didn’t have sour cream so I made some plain whipped cream without any sugar and folded that in and it worked perfectly. I made the syrup and then totally forgot to bring it to Thanksgiving- I’m sure it would have been a wonderful addition!

  6. I’ve made the dough – 1-1/2 times the recipe amount as I’m going to bake a dozen 4″ tartlet pans of pear pie. Will drizzle honey over the finished product but I won’t make the sauce – a bit messy for traveling.

  7. Hmm. I’m trying mine now–I made 6 minitarts–and while it’s ok, I’m not as crazy about it as I thought I’d be. I love pears, and pistachios, and pastry cream, and tarts–but this is just ok. They sure do look pretty, though! And it was fun to make!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s