Peach and pistachio tart
This peach and pistachio tart is a delicious combination of fresh peaches, a frangipane base and topped with pistachios.
Servings: 6 -8
Calories: 274kcal
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Ingredients
- 1 pastry case approx 9in/23cm diameter
- ½ cup shelled unsalted pistachios 75g
- ½ cup almond flour 45g, ground almonds
- 1 egg
- 2 tablespoon honey
- 2 tablespoon coconut oil melted and cooled
- ½ teaspoon vanilla
- 1 ½ peaches approx
Instructions
- 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.
Nutrition
Calories: 274kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 127mg | Potassium: 212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 2.8mg | Calcium: 23mg | Iron: 1.4mg