PEACH AND PISTACHIO TART. 30/08/14
This peach and pistachio tart is an indulgent, rich, delicious desert.
INGREDIENTS METHOD

SERVES
6-8

 

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

Filling
125g/4 ½ oz butter
125g/4 ½ oz caster sugar, plus 1 tbsp extra
50g/2oz ground almonds
100g/3 ½ oz ground pistachios
50g/2oz plain flour
3 eggs, beaten
3 ripe peaches, quartered
½ vanilla pod, seeds scraped

Put the flour, butter and sugar into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs (or use a food processor). Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in cling film and place in the fridge to rest for at least 30 minutes.

 

Preheat the oven to 180C/350F/gas 4. Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10-15 minutes until golden. Leave to cool.

 

In a food processor or by hand, beat the butter and sugar together until light, then stir in the nuts, flour, eggs and ½ tsp of salt. Mix well. Spoon over the cooled tart base and spread evenly.

 

Toss 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.

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PEACH AND PISTACHIO TART. 30/08/14
This peach and pistachio tart is an indulgent, rich, delicious desert.
INGREDIENTS

SERVES
6-8

 

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

Filling
125g/4 ½ oz butter
125g/4 ½ oz caster sugar, plus 1 tbsp extra
50g/2oz ground almonds
100g/3 ½ oz ground pistachios
50g/2oz plain flour
3 eggs, beaten
3 ripe peaches, quartered
½ vanilla pod, seeds scraped

METHOD

Put the flour, butter and sugar into a large bowl. Using a fork, mash the butter into the flour until it resembles breadcrumbs (or use a food processor). Stir in 4 tbsp cold water and quickly bring the pastry together into a sticky ball of dough. Wrap the dough in cling film and place in the fridge to rest for at least 30 minutes.

 

Preheat the oven to 180C/350F/gas 4. Put the pastry on a floured surface and roll it out to 3mm thickness, then press it into a 24cm tart tin using your fingers. Cut away any pastry that hangs over the edge. Place in the freezer for 30 minutes, then bake for 10-15 minutes until golden. Leave to cool.

 

In a food processor or by hand, beat the butter and sugar together until light, then stir in the nuts, flour, eggs and ½ tsp of salt. Mix well. Spoon over the cooled tart base and spread evenly.

 

Toss 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.

YOU MAY ALSO LIKE
STRAWBERRIES WITH MASCARPONE CREAM AND SPICED SHORTBREAD. 28/06/14
CLASSIC STRAWBERRY TART. 28/06/14
TORTA DE ACEITE. 22/02/14
TAHINI MILK AND PISTACHIO ICE CREAM. 12/04/14
BUTTERMILK PUDDING WITH RASPBERRIES. 07/06/14
BLACKBERRY AND PORT TRIFLE. 20/09/13
BLACKBERRY AND PEACH LATE-SUMMER PUDDING. 20/09/13
BAY AND QUINCE POSSET. 18/10/14
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES. 06/09/13
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