I’ve been away from the blog for a short while—visiting family and cat-sitting in the city—and the warm weather has had me spending more time outdoors than in the kitchen. I haven’t stopped baking entirely, though, and one of the first things I wanted to share on my return are these peach, pistachio and rose tarts. They’re light, fragrant and perfectly summery.
Summer fruit is at its peak right now, and I can’t get enough peaches. I originally planned to make classic almond frangipane tarts, but I wanted something a little more exotic. Replacing almonds with pistachios and adding a hint of rosewater gives the filling a subtly Middle Eastern aroma that pairs beautifully with juicy peaches. The result is fragrant, slightly floral, and refreshingly summery—ideal for a warm evening dessert.
These tarts are straightforward to make, though they are best eaten the same day they’re baked. After a few hours the peach juices can seep into the pastry and soften it, so plan to serve them soon after cooling. You can, however, prepare the pastry and blind-bake the tart cases a day ahead, and the frangipane keeps in the fridge for a couple of days—just bring it back to room temperature before using. Be cautious with the rosewater: a little goes a long way. Use no more than 1/8 teaspoon to avoid overpowering the dessert. I like to finish mine with chopped pistachios and freeze-dried raspberry pieces for a bright contrast; crystallised rose petals would also look lovely if you have them.
Peach, Pistachio & Rose Tarts
Servings: 4
Author: Domestic Gothess
Ingredients
Pastry
- 100 g (¾ cup + 2 tbsp) plain flour
- 60 g (¼ cup) cold unsalted butter, cubed
- 20 g (¼ cup) icing sugar
- ⅛ tsp salt
- 1 egg yolk
Filling
- 40 g (1.5 oz) pistachios
- 25 g (scant ¼ cup) ground almonds
- 50 g (scant ¼ cup) softened butter
- 40 g (scant ¼ cup) caster sugar
- 1 medium egg
- 10 g (1 tsp) honey
- 1½ tbsp plain flour
- ⅛ tsp rosewater
- 2 peaches, ripe but firm
- 1 tsp sugar (for sprinkling)
To finish
- 1 tbsp runny honey
- 25 g (1 oz) chopped pistachios
- Freeze-dried raspberry pieces
Instructions
- Combine the plain flour, icing sugar and salt in a bowl. Add the cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs, or pulse in a food processor. Add the egg yolk and bring the dough together, adding a little iced water if needed to form a soft dough. Shape into a disc, wrap and refrigerate for at least 30 minutes.
- Divide the chilled pastry into four equal pieces. On a lightly floured surface roll each piece out and use to line four 10 cm (4 inch) round tart tins, pressing the pastry into the corners. Fold the excess pastry over the rim (don’t trim yet). Prick the base of each tart a couple of times with a fork and freeze the cases for 15–30 minutes to help prevent shrinking.
- Heat the oven to 180°C (350°F/Gas 4). Line the tart cases with greaseproof paper and fill with baking beans, then blind-bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 minutes, or until pale golden. Allow the cases to cool while you prepare the filling.
- Meanwhile, blitz the pistachios in a food processor until finely ground. Cream together the softened butter and caster sugar until light and fluffy, then beat in the honey, egg and plain flour. Stir in the ground pistachios, ground almonds and the measured rosewater; mix until evenly combined.
- Halve, stone and peel the peaches. Divide the pistachio frangipane evenly between the pastry cases. Place a peach half, cut side down, on top of each filled case and sprinkle a little granulated sugar over the fruit.
- Bake the tarts for 15–20 minutes, until the frangipane is set and a skewer inserted into the filling comes out clean. Remove from the oven and leave to cool in the tins for about 15 minutes, then transfer to a wire rack to finish cooling.
- Gently warm the tablespoon of runny honey until it becomes fluid, then brush the tops of the tarts to glaze. Scatter the chopped pistachios and a few freeze-dried raspberry pieces around the edge of each tart for colour and texture.
- Serve soon after baking; these tarts are best enjoyed the same day to prevent the pastry becoming soggy from the fruit juices.
Notes
- You will need four 10 cm tart tins for this recipe.
- Keep the rosewater measurement small—about 1/8 teaspoon—to avoid an overpowering floral flavour.
- Pastry and filling can be prepared in advance: blind-bake the tart shells a day ahead and store the frangipane in the fridge for up to 48 hours. Bring the filling back to room temperature before using.
