House House showing Order progress Grid View Icon Grid View Icon List View Icon List View Icon Padlock Icon Padlock Icon Window Link Icon Window Link Icon Order Number Location Order Number Location Gift Card Number Location Gift Card Number Location Gift Card Pin Location Gift Card Pin Location Location Pin Location Pin Circle Contact Email Contact Us Footer Page Icon Circle Contact Instore Contact Us Footer Page Icon Circle Contact Phone Contact Us Footer Page Icon User Shape Mobile Header Account Icon Skip to Content
USD$
Cancel
Foodie

Pear, Pistachio And Honey Tart

For a memorable tart, opt for high mountain honey, pears and pistachios. Artistically arranged pears and vivid pistachios give the dessert a dazzling finish.

Pear, Pistachio And Honey Tart

Ingredients

Serves 8

300g plain flour
150g butter
1 large egg yolk
2–3 tbsp ice-cold water

For the filling:
140g pistachios, plus a handful to serve
85g butter, very soft
1 large egg
3 tbsp Art Muria High Mountain Honey, plus extra for brushing
85g flour
3 firm ripe pears, such as conference, peeled and cored
Juice of ½ lemon

Method

1. Put the flour and butter into the bowl of a food processor and whizz into crumbs. Then add the egg yolk and 2–3 tablespoons of ice-cold water, and pulse until the pastry comes together in a ball. Roll out the pastry between 2 pieces of baking paper and chill for 20 minutes.

2. Preheat the oven to 180°C/350°F/Gas 4. Line the base of a 25cm spring-form cake tin with the pastry, fill with baking beans, and bake blind for 15 minutes. Remove and allow to cool.

3. Whizz the pistachios into very fine crumb in a food processor. Tip out into a bowl and add the butter, egg, honey and flour. Stir until combined. Spoon into the tart shell and smooth with the back of a spoon. Rub the pear halves with lemon juice, shake off any excess, and place cut-side down into the filling.

4. Transfer to the oven and bake for 35–40 minutes, or until risen and an inserted skewer comes out clean (if your tart is gaining too much colour, cover it with baking paper). Remove it from the oven, allow to cool, brush with extra honey, and sprinkle over more chopped pistachios. Cut into slices and serve.

Find more recipes in the Harrods Magazine app.