Rustic peach tart
Ingredients
For
4
personnes
- 1 roll of shortcrust pastry (or 1 portion of olive oil shortcrust pastry)
- 4 to 6 peaches
- 4 tablespoons of brown sugar
- 4 tablespoons of full-flavoured olive oil
- 3 tablespoons of unsalted, shelled pistachios
- 3 tablespoons of pistachio powder
Tip
Why not give the rustic apple tart a go too...
Instructions
- Preheat the oven to 180°C.
- Place the pastry, still on its baking paper, onto a baking tray and prick it with a fork. Roughly crush the pistachios.
- Cut the peaches, remove the stones, then cut them into thick slices.
- Arrange them on the pastry (leaving a 4 cm border), sprinkle with 2 tablespoons of ground pistachios (to absorb the fruit juice), 3 tablespoons of brown sugar (or more, depending on how ripe the peaches are and their sugar content) and drizzle the strong-flavoured olive oil over the fruit. Sprinkle with chopped pistachios.
- Fold the edges of the pastry over the peaches, brush the pastry with a tablespoon of full-flavoured olive oil and sprinkle with a tablespoon of ground pistachios.
- Bake for about 30 minutes.
- Leave to cool on a wire rack before serving.
Tip
Why not give the rustic apple tart a go too...
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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