Pistachio Pear Tart

Step 1: Make and bake the sweet tart crust, then let it cool completely before using.

Step 2: Peel the pears, remove the stems, then halve and core them. Keep the peeled pears in a separate bowl of water with a squeeze of lemon juice to prevent browning.

Tip: A melon baller can be used to core the pears.

Step 3: Put the water, sugar and vanilla in a pot and bring to a boil. Lower the heat until the water ripples without large bubbles breaking the surface; tiny bubbles are fine.

Step 4: Add the pears and poach for 20–25 minutes, until soft all the way through. Check with a knife at the side of a pear, not at the top.

Step 5: When cooked, drain the pears on paper towels and let them cool completely.

Step 6: Mix the butter and sugar with a wooden spoon until smooth.

Step 7: Add the eggs one at a time, whisking each until fully incorporated before adding the next.

Step 8: Mix in the pistachios until fully incorporated.

Step 9: Preheat the oven to 200°C/390°F (180°C fan).

Step 10: Spread the pistachio mixture in the tart crust and smooth the surface.

Step 11: Arrange 7 pear halves on top in a radial pattern, with the narrow ends pointing inward. Cut the eighth half to fit the centre and place it in the middle. Gently press the pears in so they are partially submerged.

Step 12: Bake for 35 minutes, then remove from the oven.

Step 13: While the tart is still warm, brush it with the apricot jam glaze, then sprinkle with chopped pistachios.

Step 14: Let the tart cool completely, then slice to serve. Serve plain or with crème fraîche, whipped cream or ice cream.