Pistachio Peach Tart

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 120 g cold butter/margarine
  • 150 g + some flour, 1 pinch of salt
  • 4 (approx. 560 g) Peaches
  • 1-2 TEASPOONS Lemon juice
  • 7-10 Tbsp Grease
  • 50 g Apricot jam (with sugar substitutes; 2 BE)
  • 1 tablespoon (10 g) crushed pistachios

Directions

  1. 1

    Dice fat. Knead with 150 g flour, 4 tablespoons of ice-cold water and salt. Cover and chill for about 30 minutes.

  2. 2

    Scald, skin and stone peaches. Weigh 520 g fruit flesh and cut into slices. Sprinkle with lemon juice

  3. 3

    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

  4. 4

    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

Nutrition Facts

KCAL
230 kcal
CARBS
23 g
FATS
14 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesCakeCake

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