Summer stone fruits are something I look forward to each year, and possibly more so this year than last. I’m not quite sure why – it probably helps that my youngest seems to like them so I once again have a partner in crime in enjoying them (my husband isn’t much of a fan and my eldest goes in and out on liking them). Maybe it’s just simply I was uncomfortably pregnant much of last summer and trying to plan ahead a little on this blog, so don’t really remember. Either way, nectarines, cherries and peaches are in my shopping basket every week at the moment. Since this week’s Sunday Supper theme is peaches, I knew I wanted to make something to show them off a little, with flavors that went well, and this peach and pistachio tart could hardly be better. A crisp pastry shell, a tasty pistachio-flavored frangipane base and juicy peaches on top, with a little extra pistachio crunch to top it off. Best of all, it’s pretty healthy as desserts go and is definitely delicious.
A couple of years ago we were in Santa Cruz, California, during peach and nectarine season which was fantastic timing. Not only was the local farmer’s market a lot bigger than the ones near us locally, but almost every other stall had someone offering you a taste of their peaches or nectarines (as well as cheeses and a couple other things). I was a little sad that I hadn’t discovered it earlier in our trip. While they may not be local here yet, the stone fruits are still pretty good now. A lot of the time, I will just eat them as they are, but sometimes it’s nice to make other things with them, like a peach lassi, a grilled nectarine and arugula salad, the nectarine and cherry galette I shared before or this peach and pistachio tart.
I have had a few things combining pistachios and fruit before, particularly Middle Eastern dishes where pistachios are commonly used. They go really well together, with the contrasting textures and sweet-savory balancing each other out and this peach and pistachio tart really highlights that. Pistachios have that bit stronger a flavor than some other nuts, but in a tasty way, and you are still very much reminded the fruit is there too with it’s lovely texture.
This tart does have a couple steps to it, as with most tarts, but it’s still far from difficult and you can cheat a little by using ready-made pastry. Of course, I would recommend making your own and the wholewheat version I have used here – the base of empanadas I shared before – is so easy. It’s quickly mixed up in the food processor, very forgiving at not cracking much and while it’s pre-baking you can get the filling ready. For the filling, you break up some pistachios then mix them with almonds, egg and a little honey (also a great match flavor-wise) to make a kind of frangipane base that goes on top of the pastry base and which you then press slices of peach into. Scatter over a few more pistachios then bake until it’s firm.
This peach and pistachio tart is great for serving guests, taking with you to a potluck or enjoying just because. It has such a delicious mix of sweet and savory, crunch and softness, you might even forget it’s relatively healthy. Which means you can come back for another slice.
- 1 pastry case, approx 9in diameter
- ½cup/75g shelled unsalted pistachios
- ½cup/45g almond flour
- 1 egg
- 2tbsp honey
- 2tbsp coconut oil, melted and cooled
- ½tsp vanilla
- 1½ peaches (approx)
- See separate recipe for pastry if not using ready-made (link to empanada recipe above for wholewheat base).
- If not using pre-cooked, blind bake the pastry case at 350F/175C for 10-15min followed by around 2-3min uncovered so it dries but doesn't brown. Leave the oven on.
- Meanwhile grind the pistachios in a food processor until relatively broken up, remove 3tbsp of the larger pieces and set aside. Add the remaining ingredients to the food processor except the peaches (almond flour, egg, honey, coconut oil, vanilla) and mix until combined.
- Tip the pistachio mixture into the bottom of the pastry case and spread into a thin layer. Slice the peaches into relatively thin slices and arrange on top of the pistachio mixture then sprinkle over the reserved pistachio pieces.
- Bake for approx 30min (at 350F/17C) until the pistachio frangipane appears cooked. Serve warm or cooled, good with cream or ice cream as well - it will keep in the fridge for a few days.
See all the other peachy recipes being shared at today’s Sunday Supper – thanks to Sue of A Palatable Pastime for hosting today:
- Bourbon & Peach Porkbelly Bites by Girl Abroad
- Cherry-Peach Bruschetta by Dessert Geek
- Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
- How to Make Peach Gazpacho with Cucumber by Asian in America
- Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
- Peach Pancakes with Peach Maple Syrup by Magnolia Days
- Peaches and Cream Crepes by A Mind Full Mom
- Peaches and Cream Smoothie Bowl by Family Foodie
- Brandy Peach Lemonade by Nosh My Way
- Citrus Peach Sangria by Sunday Supper Movement
- Dairy-Free Strawberry Peach Smoothie by Cooking Chat
- Frozen Peach Margarita by Angels Home Sweet Homestead
- Peach and Blueberry Wine Slushies by Cooking with Carlee
- Peach Ginger Bellini by kimchi MOM
- Peach Whiskey Smash by Gluten Free Crumbley
- Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
- Ginger Peach Freezer Jam by Peaceful Cooking
Sides & Salads:
- Fresh Peach Cucumber Salad by Food Lust People Love
- Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
- Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
- Peach, Tomato and Mint Salad by Our Good Life
- Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
- Easy Peach & Basil Flatbread by My Life Cookbook
- Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
- Peach Glazed Pork Chops and Stuffing by Life Tastes Good
- Pork Tacos with Grilled Peach Salsa by Baking Sense
- Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla
- Any Fruit Custard Pie by Wholistic Woman
- Biscuit Topped Peach Cobbler by Palatable Pastime
- Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Blueberry Peach Coffee Cake by The Chef Next Door
- Easy Peach Cobbler Minis by April Golightly
- Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
- Gluten Free Peach Apricot Crisp by Desserts Required
- Grilled Peach Melba by Hardly A Goddess
- Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
- No-Churn Peach Pie Ice Cream by The Redhead Baker
- Peaches and Cream Cobbler Popsicles by Crazed Mom
- Peaches and Cream Pie by Cooking on the Ranch
- Peach and Pistachio Tart by Caroline’s Cooking
- Peach Sherbet by Cindy’s Recipes and Writings
- Peach Honey Pecan Galette by The Bitter Side of Sweet
- Peach Willy by Monica’s Table
- Roasted Peach and Lime Sorbet by Brunch-n-Bites
- Rustic Peaches & Cream by Cosmopolitan Cornbread
- Simple Peach Cobbler by Where Latin Meets Lagniappe
- Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
- Streusel-Topped Peach Tart by That Skinny Chick Can Bake
- Summer Fruit Pie by Pies and Plots
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