During this season, we have a plethora of options when it comes to fruit-based desserts. However, peaches always hold a special place on my list. A peach that is perfectly ripe, fragrant, and juicy represents the epitome of summer. It can be used in a multitude of dishes to enhance their flavors. Personally, I enjoy combining peaches with a creamy element such as custard. In this recipe, the addition of pistachio paste provides a subtle nutty taste that complements the fruit without overpowering it. Most pistachio pastes available in the market are already sweetened, but if you opt for pistachio butter instead, it is advisable to increase the sugar content by up to 50%.
Peach and Pistachio Tart
Preparation: 10 min
Chilling time: 15 min
Maceration: 20 min
Cooking: 50 min
Serves: 9
Ingredients:
– 1 x 320g sheet of ready-rolled puff pastry
1 beaten egg
2 tsp of caster sugar
Chopped pistachios to garnish
For the pistachio custard:
4 large egg yolks
60g caster sugar
25g cornflour
90g pistachio paste
350ml milk
200ml double cream
For the peaches:
3 ripe peaches
30g sugar
½ tsp ground ginger
1 tsp vanilla bean paste
Begin by preheating the oven to 200C (180C fan) or 390F/gas 6. Take the puff pastry sheet and unroll it onto a baking tray. Starting from one of the shorter ends, trim four roughly 2½cm-wide strips from the edges, leaving one large square of pastry along with the strips, which will serve as the frame later on.
Brush the edges of the square pastry with the beaten egg. Lay the pastry strips on top, ensuring a neat square shape by trimming any excess ends if needed. Prick the inside of the pastry frame all over with a fork before chilling it in the fridge for 15 minutes.
Brush the pastry frame with the remaining beaten egg. Sprinkle a little caster sugar over it, and bake for 20-25 minutes until the pastry turns a golden brown color. Once ready, set it aside to cool completely.
To prepare the pistachio custard, combine the egg yolks, half of the sugar, and the cornflour in a bowl until smooth. Mix in the pistachio paste. In a saucepan, heat the milk with the remaining sugar until it is steaming. Gradually pour a quarter of the milk into the egg mixture, whisking to combine. Then, slowly incorporate the rest of the milk. Transfer the custard mixture back to the saucepan and heat gently, stirring continuously, until it thickens and starts to bubble. Pour the custard into a clean bowl, cover it with clingfilm so that it directly touches the surface, and leave to cool at room temperature. Finally, chill the custard in the fridge.
Slice the peaches in half, remove the stones, and cut them into eighths. Place the peaches in a bowl and mix in the sugar, ground ginger, and vanilla bean paste. Allow them to macerate for 20 minutes, during which they will release some juices.
When you are ready to assemble the tart, lightly whip the double cream and whisk the pistachio custard to remove any lumps. Gently fold the whipped cream into the custard before spooning the mixture into the pastry frame. Top the tart with the macerated peaches and sprinkle some chopped pistachios over it. Serve and enjoy!
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