Peach and Pistachio Tart using a Thermomix
(4.9)
Preparation time
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Indulge in a slice of sunshine with our Yellow Peach and Pistachio Pie! This delightful dessert combines the sweet, juicy essence of ripe yellow peaches with the nutty crunch of pistachios, creating a symphony of flavors that dances on your palate. Originating from the sunny orchards of Provence, this pie embodies the spirit of summer and is perfect for any gathering. Fun fact: while peaches are known for their delicate skin, pistachios have a tough exterior that protects their creamy treasure inside. So, as you savor each bite, remember that nature has its own quirky ways of packaging goodness! Serve it warm with a dollop of crème fraîche or a scoop of vanilla ice cream, and you will have your guests begging for the recipe!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 15 g Icing sugar
- 1 Egg
- 20 g Almond
- 10 g Pistachio paste
- 30 g Granulated sugar
- 10 g Butter
- 20 g Flaked almond
Steps
Shortcrust Pastry
- Add 250 g of flour t55, 125 g of salted butter, 50 g of icing sugar, 1 egg, 20 g of almond in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Add 10 g of pistachio paste in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Wrap in clingfilm.
- Setaside the dough in a fridge during 30min.
Yellow Peaches
- Preheat the oven at 180°C.
- Trim the edges.
- Pit and slice the Yellow Peaches into thick segments.
- Add 30 g of granulated sugar, 10 g of butter in the food processor bowl.
- Mix manual: 3:00min / 60°C / Speed 2.
- Arrange the Yellow Peaches slices in a circular pattern on the tart base, slightly overlapping each other.
- Pour the content of the food processor bowl over a preparation content.
- Sprinkle 20 g of flaked almond on the preparation content.
- Cook in the oven at 180°C during 30min.
- Bake for 30-40 minutes, or until the crust is golden brown and the Yellow Peaches are tender and slightly caramelized.
Final Touches
- Let it cool slightly on a wire rack.
- Sprinkle 15 g of icing sugar with the preparation content.
- Serve Immediately.
