Tarte pistache, poire & pomelo

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tarte_poire_pomelo
Une tarte gourmande où la douceur de la poire se marie au goût acidulé du pomelos, le tout sur une crème frangipane à la pistache
Recette originale de Sébastien Bouillet

Temps de préparation : ♦          Difficulté : ♦

Ingrédients (pour 8 personnes)

Pour la pâte sucrée :

– 150g de beurre mou
– 90g de sucre glace
– 30g de poudre d’amandes
– 2 pincées de fleur de sel
– 1/2 gousse de vanille
– 1 œuf
– 250g de farine

Pour la crème pâtissière :

– 125g de lait
– 10g de maïzena
– 30g de sucre
– 1 jaune d’œuf
– 10g de beurre
– 1 gousse de vanille

Pour la crème amande/pistache :

– 60g de beurre mou
– 60g de sucre glace
– 100g de poudre d’amandes
– 15g de farine
– 1 œuf
– 35g de pâte de pistaches

Pour le montage :

– 4 poires pochées
– 4 pamplemousses
– pistaches concassées

Préparation

Pour la pâte sucrée :

– Travailler le beurre afin de le rendre bien souple
– Ajouter le sucre glace, la poudre d’amandes, la fleur de sel, les graines de la gousse de vanille et l’œuf et mélanger afin d’obtenir un mélange crémeux.
– Ajouter la farine et pétrir jusqu’à ce que la pâte forme une boule.
– Diviser la pâte en deux, laisser reposer un pâton au moins 1h au réfrigérateur et conserver l’autre pâton au congélateur pour une prochaine recette.
– Étaler la pâte et foncer un cercle à pâtisserie de 24cm de diamètre.
– Faire cuire à blanc 10min à 150°C.

Pour la crème pâtissière :

– Dans une casserole, porter à ébullition le lait avec la gousse de vanille fendue et grattée de ses graines.
– Dans un saladier, fouetter le jaune d’œuf, le sucre et la maïzena.
– Verser le lait bouillant sur la préparation et fouetter.
– Reverser l’ensemble dans la casserole et faire chauffer à feu moyen sans cesser de remuer.
– Quand la crème commence à épaissir, retirer du feu.
– Ajouter le beurre, filmer et laisser refroidir.

Pour la crème amande/pistache :

– Malaxer le beurre mou.
– Ajouter le sucre, la poudre d’amandes, la farine et la pâte de pistaches, mélanger.
– Ajouter ensuite l’œuf, mélanger en prenant garde de ne pas incorporer trop d’air.
– Ajouter la crème pâtissière et mélanger.
– Déposer sur le fond de pâte et cuire au four 15min à 170°C.
IMG_03542

Montage

– Peler à vif les pamplemousses et prélever les suprêmes.
– Laisser égoutter sur du papier absorbant.
– Couper les poires pochées en lamelles épaisses.
– Déposer en rosace en alternant poire et pamplemousse.
– Décorer avec quelques pistaches concassées (ici, j’ai remplacé par du praliné en grains).

 

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