Grapefruit & pear tart. Tarte aux pamplemousses et aux poires.

Such a long time I didn’t post anything! Too much work, I guess…

My friend, Corinne, lent me a recipe book from Eric Kayser, a famous french pastry and baker who open many shops around the world. If you go to Manhattan, you will certainly find one .


His tarts are simply “gourmandes”. I tried to make the grapefruit & pears , and it was a success.Here the recipe.



    • 125 g butter
    • 125 g ground almonds
    • 125 g  powdering sugar
    • 3 eggs
    • 30 g pistachio paste
    • 250 g sweet crust pastry (pâte sablée)
    • 2 Pears (in syrup for me)
    • 2 grapefruits
    • 30g apricot glaze




  1. In a bowl, mix 125g soft butter,125 g ground almonds, 125 g powdering sugar, 3 eggs and 30g Pistachio paste until the mixture is light and creamy. Cool it in the fridge.
  2. Roll out a sweet crust pastry, line a mold and keep in the fridge.In the mean time, peel 2 grapefruits, removing all the white skin.
  3.  Peel 2 pears cut in slices. Drain well.
  4. Preheat the oven to 180°C (360°F).
  5.  Spread the pistachio cream in the pastry and stick nicely the grapefruits and pear pieces into the pistachio cream.
  6. Bake for 40 minutes and finish with the apricot glaze.
  7. ENJOY!

Thanks Corinne & Eric for this share!








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