Pistachio Pear Tart

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Ingredients

1 Sweet Tart Crust ((Note 1))
4 pears ((of equal size, 220g/7oz each, ~10cm/4" tall, Note 2))
1 lemon (, to acidulate water and stop pears from going brown (Note 3))
2 litres / 2 quarts water
1 cup white sugar
1/2 tsp vanilla extract (or 1/4 tsp vanilla powder (Note 4))
100g / 7 tbsp unsalted butter (, softened, cut into 1cm / 0.4" cubes)
1/2 cup caster sugar
2 large eggs (, 55-60g / 2 oz each, at room temperature)
3/4 cup pistachios (unsalted, roasted) (, shelled and skinned (blitz until fine powder))
2 1/2 tbsp pistachios (unsalted, roasted) (, finely chopped (for sprinkling))
2 tbsp apricot jam (, mixed with 1 tsp water and warmed in microwave (for glazing))

As published by RecipeTin Eats.

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