This peach and pistachio tart is a delicious summer dessert combining soft, sweet peach, a pistachio frangipane and a crisp base. And yes, it’s as good as it looks.
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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.
You see, my husband isn’t much of a fan and my eldest goes in and out on liking them. I’m naturally happy to enjoy them myself, but it helps if others in the house do too.
Either way, nectarines, cherries and peaches are in my shopping basket every week at the moment. While we often enjoy them as they are, I knew I wanted to try something to show them off a little, with flavors that went well.
This peach and pistachio tart is the perfect combination of flavors, and pretty with it.
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, so don’t worry about going back for seconds.
While the peaches are not super local here yet, the flavor is already pretty good. And they work well in a whole range of things like a peach lassi, a grilled nectarine and arugula salad, and of course this 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.
Making this peach and pistachio tart
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 if you can, it’s likely both better and healthier. The wholewheat version I have used here is certainly that way – it’s the base of empanadas I shared before – and 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.
Try these other summery desserts:
- Blueberry galette
- Grilled peaches with mascarpone
- Summer pudding (a British berry-packed dessert)
- Mango passion fruit Eton mess
- Plus get many more ideas in the desserts recipes archives.
Peach and pistachio tart
- 1 pastry case approx 9in/23cm diameter
- ½ cup shelled unsalted pistachios 75g
- ½ cup almond flour 45g, ground almonds
- 1 egg
- 2 tbsp honey
- 2 tbsp coconut oil melted and cooled
- ½ tsp vanilla
- 1 ½ peaches approx
- If you'd like to make your own pastry base, I suggest this empanada dough recipe for a wholewheat base that's very forgiving.
- 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/175C) 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 some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Try these other recipes with peaches:
- Dairy-Free Strawberry Peach Smoothie by Cooking Chat
- Peach and Blueberry Wine Slushies by Cooking with Carlee
- Peach Ginger Bellini by kimchi MOM
- Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere
Sides & Salads:
- Fresh Peach Cucumber Salad by Food Lust People Love
- Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
- Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
- Peach, Tomato and Mint Salad by Our Good Life
- 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
- Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
- Blueberry Peach Coffee Cake by The Chef Next Door
- Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
- Gluten Free Peach Apricot Crisp by Desserts Required
- Peach Sherbet by Cindy’s Recipes and Writings
- Peach Honey Pecan Galette by The Bitter Side of Sweet
- Streusel-Topped Peach Tart by That Skinny Chick Can Bake