Weekend Treats: Almond Pistachio Pear Tart with Amaretto Mascarpone

Long Lunch 29/06/2018
Photo: Vanessa Baxter

Vanessa Baxter is our Weekend Treats guest today and here is her recipe for Almond Pistachio Pear Tart with Amaretto Mascarpone for you to make this weekend.

I have been making this dessert for such a long time. I have no idea where I first saw the idea, but I have changed it along the way, pulling back on the sweetness and adding in vanilla bean and pistachio. It looks simple and plain, but the taste is incredible and is loved by young and old.

Makes 1 x 24cm tart (to serve 6–8)


175g flour 90g butter 50g icing sugar 1 egg 1 egg yolk


180g butter 150g raw sugar

200g almond and pistachio meal

2 eggs seeds of 1⁄2 vanilla bean 4 pears, peeled and halved

1 cup mascarpone 1 Tbsp amaretto

To make the pastry, mix the flour and butter from the pastry ingredients in a food processor until they resemble crumbs.

Add in the icing sugar, and whizz to combine. Add the egg and egg yolk, and process until the mixture pulls away from the sides of the bowl.

Remove the bowl, and pull the mixture together with your hands. Pop onto a sheet of cling-film, and mould it into a disc shape. Wrap and pop in the fridge for at least 30 minutes.

Preheat the oven to 180oC.

To prepare the filling, pop the butter and sugar in the bowl of a stand mixer, and process until it is creamy and mixed.

Add the nut meals and the eggs and vanilla. Process the mixture until combined.

Grate the pastry into a 24cm quiche pan. Press it with your fingers to cover the base and sides of the pan. Cover the pastry with baking paper and top with baking beads or uncooked rice. Place in the oven for 15–20 minutes, until the pastry is golden.

Remove from the oven. Carefully remove the baking paper with the beads or rice to another container. Reduce the oven temperature to 150oC.

Place the halved pears side by side in a cylindrical form within the pie case. Pile the liquid filling over the top, and into the spaces between the pears. Return the dish to the oven, and cook for around 60 minutes, or until golden and the filling is set.

Serve with whipped mascarpone and amaretto.


· You can use caster sugar instead of raw sugar if you prefer.
· You can slice the pears, and place the slices side by side, slightly overlapping, if you prefer. If you choose this method, the cooking time will be more like 40 minutes.
· Double the pastry when making it, and freeze half for the next time you wish to make a dessert tart — simply grate it frozen. It will keep for up to 3 months.

... grate and press the pastry for you.
... peel and halve the pears (drizzle them with lemon juice to stop them going brown). 

The Long Lunch with Trudi Nelson in for Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.