Peach and Pistachio Tart

The Daily Telegraph featured this amazing tart a year or so ago, and I see it has just been re-issued. Well, I beat them to it!  This is one I made earlier... and it features in my book "Kate's Puddings - Second Helpings".   It was a really easy and rewarding tart to make.  I used white flesh nectarines instead of peaches, as I prefer their smooth skin. The nectarines moved during cooking, so the perfect symmetry achieved by the original chef was not copied. The flavour was amazing!   You could use a spread instead of butter to make it dairy free.

One of those tarts you have to keep tidying up when you see it in the fridge… If you Serves 8

Peach and Pistachio Tart 

Peach and Pistachio Tart

7oz/200g plain flour
3 ½ oz/100g butter
1 tbsp caster sugar

4tbsp cold water

4.5oz/125g butter
4.5oz/125g  caster sugar, plus 1 tbsp extra
2oz/50g ground almonds
3.5oz/100g ground pistachios
2oz/50g plain flour

½ tsp salt
3 eggs, beaten
3 ripe peaches/nectarines, quartered
½ vanilla pod, seeds scraped mixed with 1tbsp caster sugar

Make the dough by hand or in a food processor.  Wrap it in cling film and allow to rest in the fridge for 30 minutes.  Wrap the dough in cling film and place in the fridge to rest for at least 30 minutes. 

Preheat the oven to 180 deg C.  Roll out the pastry into a 9”/23cm loose base tin. Place in the freezer for 30 minutes, then bake for 10-15 minutes until golden (I didn’t do this, I baked it blind instead – see end of book). Leave to cool.

In a food processor, beat the butter and sugar together until light, then stir in the nuts, flour, salt and eggs. Mix well, then spoon over the cooled tart base and spread evenly.   Dip the peach slices in the vanilla seeds and a tbsp of sugar and arrange in concentric circles on top of the pistachio mix. Bake for 30 to 40 minutes, until the peaches are just coloured and the pistachio frangipane is firm.