Yield: Yields one 9-1/2- to 11-inch tart, plus enough dough for a second tart
This recipe adds an exotic note to the classic poached pear tart, with pistachios in the crust and topping and cardamom in the filling. For best results, chill the filled tart before topping it with the fruit; otherwise, the filling may be too soft to hold the fruit up well.
This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
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