Poached Pear Tart With Caramelized Pistachios

Name: Poached Pear Tart With Caramelized Pistachios
Yield: 6–8 Servings
Ingredients: ⅔ cup shelled raw unsalted natural pistachios; 7 tablespoons sugar, divided; 1⅓ cups whole milk; 4 large egg yolks; 3 tablespoons cornstarch; 2 tablespoons (¼ stick) chilled unsalted butter, cut into 4 pieces; 5 tablespoons whipping cream; 3 cups fruity red wine (such as Zinfandel); ¾ cup sugar; Peel from 1 orange, removed with vegetable peeler in strips; Peel from 1 lemon, removed with vegetable peeler in strips; 5 medium-size firm but ripe pears (such as Anjou), peeled, rubbed with cut side of lemon wedge; 3 tablespoons sugar; 2 tablespoons water; ½ cup shelled raw unsalted natural pistachios; 1½ cups all-purpose flour; ½ cup powdered sugar; ¼ teaspoon salt; 9 tablespoons chilled unsalted butter, cut into ½-inch cubes; 1 large egg yolk

By Dorie GreenspanPhotography by Brian Leatart

November 30, 2005

Round tart with sliced pears arranged in a rosette topped with caramelized pistachios.

Photo by Brian Leatart

Recipe notes