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45 min. 4 pers. Moderate

A sweet recipe for pear tart, pistachio supreme, with a hint of citrus, all on crispy puff pastry: the ideal snack!


At Oliviers&Co

Pistachio supreme

French organic extra virgin olive oil

At the market

1 pure butter puff pastry

3 pears

1/4 cup Earl Gray tea

1 fresh ginger, cut into slices

1 sprig of fresh rosemary

A few candied orange peels


Preheat the oven to 175°C.

Peel the pears, cut them in half, remove the seeds and place them in a baking dish with the scattered rosemary and ginger. Sprinkle with 4 tbsp. Some tea.

Line a pie dish with baking paper and place the dough on it, leaving an edge of about 2.5 cm. Roll this overflow towards the inside of the mold. Flatten the edges using a fork.

Cover with baking paper and spread some dried vegetables on top to prevent the dough from swelling.

Cook everything: the dough for about 30 minutes, or until it is dry and golden, the pears for about 20 minutes, or until they are tender in the middle, basting them regularly of tea and turning them halfway through cooking.

Remove the dried vegetables and the parchment paper. Let the dough cook and drain the pears.

Spread a generous layer of pistachio supreme on the dough and distribute the well-drained pear halves into stars. Cut them lightly with the tip of a knife, sprinkle each pear, without soaking the dough, with a little cooking juice.

Finish with some candied orange peel.

Oliviers & Co
Genève & Lausanne

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