Prepare the pears:Put water, sugar, lemon, cinnamon, and rose petals in a tall cooking pot. Bring everything to a boil.
Meanwhile, peel the pears and cut them in half. Remove the core with a melon baller. Add the pears to the syrup and let simmer gently for 5 minutes.
Let them cool in the syrup. Keep the stem on the pear, it's super pretty!
Make the shortcrust pastry:Mix all the ingredients for the shortcrust pastry briefly in a food processor until a ball forms.
Pour out onto the work surface, quickly mix in the flour and form a flat ball. Wrap in plastic wrap. Store in the refrigerator to firm up for 2 hours.
Roll out the shortcrust pastry evenly between two sheets of baking paper or on a lightly floured countertop. Line the tart pan with the dough, and carefully press it into the edges. Neatly trim away the excess dough.
Roll out the scraps again and bake shortbread cookies from them (next to the tart, in the oven) so nothing goes to waste!
Pre-baking the dough: Put the dough in the refrigerator for 10 minutes to firm up. Then place a sheet of baking paper with baking beads on top and bake the dough for 25 minutes at 180°C. Remove the baking beads and let the dough cool.
Making the frangipane: Grind the shelled pistachios very finely in a food processor. Then add the soft butter, flour, honey, eggs, vanilla seeds, and orange blossom water. Mix everything into a smooth mass. Put the frangipane in a piping bag.
Filling and baking: Pipe an even layer of frangipane (about 1 cm thick) into the pre-baked tart shell. Place the halved pears on top and bake the tart for another 30-35 minutes at 180°C until the frangipane is golden brown.
Finishing touches: Let the tart cool and finish the sides with finely chopped pistachios. Serve with a scoop of ice cream as an extra treat!
