Summer peaches add visual delight to this pretty tart which has a creamy filling and crunchy pistachio pastry. Add cherries as an additional decoration if you have some. Be sure to use a loose-bottomed tin to make the removal of the tart nice and easy.
FRESH PEACH AND PISTACHIO TART RECIPE
Serves 8
Pastry
1 ½ cups plain flour
½ cup pistachios
2 Tbsp caster sugar
100g butter
1 egg
Filling
3 eggs
½ cup sugar
1 cup cream
½ cup mascarpone
1 tsp vanilla
2 tsp lime or lemon zest
Topping
3 peaches
1 cup cherries
1 Tbsp lime or lemon juice
Optional, fennel flowers to decorate
- Preheat the oven to 180C. Lightly grease a 22cm tart tin.
- Place the flour, pistachios, sugar and butter in a food processor, blitzing to fine breadcrumbs. Add egg and mix until the dough forms. If needed, add 1 Tbsp cold water. Roll on a lightly floured bench and line the tin. Refrigerate for 15 minutes, then bake blind for 20 minutes. Remove tart case and turn the oven to 150C.
- While the pastry bakes, whisk the eggs with the sugar, cream, mascarpone, vanilla and lime or lemon zest until smooth. Pour carefully into the pastry shell and bake for 30-40 minutes until just set in the middle. Remove and cool.
- Just before serving, slice the peaches and decorate the top. Dot the cherries in between and sprinkle with fennel flowers. Squeeze over the lime or lemon juice.
