Dice fat. Knead with 150 g flour, 4 tablespoons of ice-cold water and salt. Cover and chill for about 30 minutes.
Scald, skin and stone peaches. Weigh 520 g fruit flesh and cut into slices. Sprinkle with lemon juice
Roll out the dough on a little flour until round (approx. 30 cm Ø). Place in a lightly greased tart or springform pan (approx. 24 cm Ø), press up 1-2 cm at the edge. Prick the base several times
Spread the peaches fan-like on the ground. Bake in the hot oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-18 minutes on the 2nd shelf from below. Stir jam until smooth. Brush the peaches with the jam and bake for 3-5 minutes. Let cool off. Sprinkle with pistachios