Peach and Pistachio Tart

Soft buttery shortcrust pastry filled with moist pistachio frangipane. Topped with juicy peaches and buttery pistachio crumble, this is the perfect summer dessert. Made without eggs or dairy, this tart is easy to make with a beautiful sweet yet nutty flavour. 

Peach and Pistachio Tart

We start by par-baking the shortcrust pastry before making the moist pistachio frangipane. Butter and sugar are whisked together before adding in yogurt and folding in the dry ingredients. The frangipane fills the pastry crust before the peaches are sliced and arranged in a circle on top. Covered with a buttery pistachio crumble for that little bit of crunch it's baked until golden and finished with a dusting of icing sugar. 

Recipe

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