Peach and pistachio tart (diabetics)

Ingredients

Directions

1. 1

   Dice the fat and coconut oil. Add flour and salt to the fat mixture. Knead everything with the dough hook of the hand mixer. Gradually add 4 tablespoons of ice-cold water. Knead everything quickly to a smooth dough.

2. 2

   Cover and chill for about 30 minutes. Drain the peaches and cut into slices. Grease a tart tin (approx. 24 cm Ø). Roll out the dough on a floured work surface to a circle (approx. 28 cm Ø). Place the dough in the tin and press the edge of the tin a little higher. Prick the base several times. Spread peach slices fan-like on the dough. Bake the tart on the lowest level in the preheated oven (electric: 200 ° C / gas: level 3) for about 20 minutes. Heat up the jam and pass through a sieve. Brush the peaches with it and bake the tart at the same temperature for about 10 minutes.

3. 3

   Spread peach slices fan-like on the dough. Bake the tart on the lowest level in the preheated oven (electric: 200 ° C / gas: level 3) for about 20 minutes. Heat up the jam and pass through a sieve. Brush the peaches with it and bake the tart at the same temperature for about 10 minutes. Let the tart cool down. Chop the pistachios and sprinkle the tart with them. Results in about 10 pieces