Kitchen Mixer (Stand mixer) - Essential for mixing ingredients thoroughly and quickly when making pie dough.
Parchment Paper Sheets - Useful for lining baking sheets to prevent sticking, particularly beneficial if you're also using a stand mixer.
9-Inch Pie Dish - The main equipment needed to assemble and bake the tart.
Rolling Pin - Although not specifically mentioned, it might be used for rolling out dough if preferred over a stand mixer or food processor attachment.
Strainer or Sieve - Can be handy for sifting flour and removing any lumps.
Silicone Baking Mat - Provides an even baking surface and can prevent sticking, although parchment paper is typically used in this recipe.
Chef's Knife - Essential for chopping fruits and other ingredients.
Cutting Board - Needed to safely chop or prepare your ingredients.
Measuring Cups & Spoons - Required for accurately measuring the recipe’s various components, like flour and sugar.
Pastry Brush - Useful if you need to brush the pie dough with an egg wash before baking.
Tongs or Pie Server - Handy for serving your finished tart without damaging it.
1/2 cup unsalted natural pistachios
1/3 cup sugar
1 1/2 cups all purpose flour
3 tablespoons powdered sugar
1/2 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
3 cups dry red wine
1 3/4 cups sugar
1 1/2 cups water
3 tablespoons fresh lemon juice
1 teaspoon (packed) finely grated lemon peel
6 whole cloves
1 cinnamon stick, broken in half
4 large slightly underripe Bosc pears (about 2 1/2 pounds), peeled, halved, cored, each half cut into 3 long wedges
1 cup fresh or frozen cranberries
1 tablespoon chopped unsalted natural pistachios
Vanilla ice cream
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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