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.
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This recipe makes enough dough for two tart crusts; use one now and freeze the other for a delicious tart in your future.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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