Poached Pear Tart With Caramelized Pistachios Recipe

How to make it

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• 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.)
• For poached pears:
• 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.)
• For caramelized pistachios:
• 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.)
• For crust:
• Preheat oven to 375°F.
• 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.
• 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.)
• 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.
• 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.
• Spread pastry cream in crust.
• Arrange pear slices decoratively atop pastry cream, covering completely.
• (Can be prepared 2 hours ahead. Cover loosely and chill.)
• Scatter caramelized pistachios over tart.
• Cut tart into wedges and serve with wine syrup.