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Pear and Pistachio Tart

Pear and Pistachio Tart

Calories 218 (41% from fat)
Fat 10 gram
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 184 mg.
Carb. 32 gram
Fiber 3 gram
Sugar 9 gram
Sugar Alcohol 11 gram
Protein 5.6 gram


1 cup shelled pistachios, chopped

1/2 cup sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)

4 Tbsp. fat free half & half

buttery cooking spray

2 Tbsp. whole-wheat flour

1 sheet frozen puff pastry, thawed

2 large firm pears, cored and sliced into 1/4-inch rounds

2 egg whites, whisked together

4 Tbsp. apricot jam

2 Tbsp. water

1/4 tsp. sea salt

orange zest from 1 orange

We loved the original version of this recipe, but it was loaded with fat and calories. Through a few substitutions, we cut the sugar and fat in half while keeping all the amazing taste. This makes a great appetizer before a special dinner or wonderful dessert to cap things off.

Pear and Pistachio Tart

1. Preheat oven to 400 degrees Fahrenheit.

2. Put the pistachios, sugar free honey and half & half in a food processor. Process until smooth and set aside.

3. Lightly coat a baking sheet with buttery cooking spray. Set aside.

4. Sprinkle flour on a surface you can roll the puff pastry out on. Roll pastry out until it's a rectangle about 15 inches by 9 inches. Then move the puff pastry onto the baking sheet.

5. Spread an even layer of the pistachio paste over the puff pastry, leaving about a 1-inch border all around the edge. Place pear slices evenly over the top.

Pear and Pistachio Tart

6. Brush the border of the pastry with the egg whites. Then bake for 18-20 minutes, or until pastry border is fully risen and golden brown.

7. Remove from the oven and let cool for about 10 minutes.

8. While the pastry is cooling, heat the jam and water in a small saucepan over low heat. Whisk together, then brush the jam over the cooled pears.

9. Sprinkle the sea salt and orange zest evenly over the top of the tart. Cut into 12 squares and serve.

Yield: 12 Servings

 Pear and Pistachio TartPear and Pistachio Tart

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