• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Domestic Gothess
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recipes / Baking / Peach, Pistachio & Rose Tarts

    Peach, Pistachio & Rose Tarts

    Published: Jun 25, 2015 · Modified: Nov 2, 2019

    Go to Recipe

    Peach, pistachio & rose tarts - Domestic GothessI have been away from the blog for a little while - visiting my parents and cat-sitting in London; and have struggled to find the time (and motivation - the weather has been so warm I have just wanted to be outside) to do any blogging, so apologies to those of you who have commented and I haven't yet replied to, service shall resume as normal as of now! I did not stop baking however; so I do have a few delicious things to share with you, the first of which is these gorgeous peach, pistachio and rose tarts.

    Peach, pistachio frangipane & rosewater tarts - Domestic GothessThere are so many fantastic fruits in season at the moment - I just can't get enough of them, so prepare for lots of recipes involving fruit! I have been eating at least one peach a day, if not two, so I just had to bake something with them; my original thought was to make peach frangipane tarts, which are a classic (and delicious) combination; but I decided to go a little more exotic, replacing the almonds in the frangipane with pistachios, and adding a drop of rosewater. They are wonderfully fragrant and summery, the flavour almost Middle Eastern, and are the perfect treat to enjoy on a warm summers evening.

    Peach, pistachio and rosewater tarts - Domestic GothessThey aren't difficult to make, but do need to be eaten soon after baking, definitely on the same day, as after a while the juice will seep out of the peach and make them go a little soggy. You can make the pastry and blind bake the cases a day in advance though, and the frangipane will keep in the fridge for a couple of days, just let it come up to room temperature before using; so they can be very quick to make if you do a bit of advance preparation. Do make sure that you aren't too heavy handed with the rosewater, a little goes a long way and you don't want to end up eating something that tastes like potpourri; use no more than ⅛ tsp. I decorated mine with chopped pistachios and freeze dried raspberry pieces, but if you happen to have some crystallised rose petals to hand they would also be beautiful scattered around the edge of each tart.

    Peach, pistachio and rose tarts - Domestic Gothess

    Peach, pistachio & rose tarts - Domestic Gothess
    Print

    Peach, Pistachio & Rose Tarts

    Servings 4
    Author Domestic Gothess

    Ingredients

    Pastry

    • 100 g (¾ cup + 2tbsp) plain flour
    • 60 g (¼ cup) cold unsalted butter, cubed
    • 20 g (¼ cup) icing sugar
    • ⅛ tsp salt
    • 1 egg yolk

    Filling

    • 40 g (1.5 oz) pistachios
    • 25 g (scant ¼ cup) ground almonds
    • 50 g (scant ¼ cup) softened butter
    • 40 g (scant ¼ cup) caster sugar
    • 1 medium egg
    • 10 g honey 1 tsp
    • 1.5 tbsp plain flour
    • ⅛ tsp rosewater
    • 2 peaches ripe but firm
    • 1 tsp sugar

    To Finish

    • 1 tbsp runny honey
    • 25 g (1 oz) chopped pistachios
    • freeze dried raspberry pieces

    Instructions

    • Mix together the flour, icing sugar and salt in a bowl, add the butter and rub in with your fingertips until it resembles breadcrumbs (or blitz in a food processor), mix in the egg yolk and bring together into a soft dough, adding a little ice water if necessary. Shape into a disc, wrap in clingfilm and refrigerate for at least half an hour.
    • Divide the pastry into four equal pieces. Roll each piece out on a lightly floured surface and use to line four 10cm round tart tins, pressing the pastry right into the corners. Fold the excess pastry over the rim but don't trim it off. Prick the base of each a couple of times with the tines of a fork then place in the freezer for 15-30 minutes.
    • Meanwhile, heat the oven to 180C/350F/gas mark 4. Line each of the tart cases with greaseproof paper and fill with baking beans, bake for 15 minutes then remove the baking beans and paper and return to the oven for a further 5 minutes until pale golden. Remove from the oven and allow to cool while you prepare the filling.
    • Blitz the pistachios in a food processor until they are finely ground. Whisk together the butter and sugar until light and fluffy then beat in the honey, egg and flour. Finally mix in the ground pistachios, almonds and rosewater.
    • Halve, stone and peel the peaches. Divide the pistachio filling between the pastry cases and place a peach half cut side down on top of each, sprinkle with a little sugar.
    • Bake for 15-20 minutes until the frangipane has set (a toothpick inserted should come out clean). Leave to cool in the tins for about 15 minutes then turn out onto a wire rack. Gently heat the tablespoon of honey until it is runny then brush the top of each tart with some of the honey. Sprinkle chopped pistachios and freeze dried raspberry pieces around the edge of each tart.
    • Best served soon after baking and definitely on the same day or they will go soggy.

    Notes

    1. You will need four 10cm tart tins

    Peach, pistachio frangipane & rose tarts - Domestic GothessPeach, pistachio and rose tartlets - Domestic GothessI am sharing these with Create Link Inspire, Foodie Fridiy, Fiesta Friday hosted by Caroline's Cooking and Safari of the Mind , Foodie Friends Friday, Fabulous Foodie Fridays and Friday Favourites
    Tasty Tuesdays on HonestMum.com

    Casa Costello

    #CookBlogShare

    Link up your recipe of the week

     

    « Vegetarian Red Lentil Koftas With Homemade Flatbreads & Harissa Yoghurt Sauce
    Mixed Summer Berry Charlotte Russe »

    Never Miss A Post!

    Subscribe to get all the latest recipes delivered to your inbox.

    Reader Interactions

    Comments

    1. Girl and the Kitchen

      June 25, 2015 at 1:57 pm

      OMG are these beautiful!!! LOVE LOVE LOVE them!!!

      Reply
      • hannahhossack

        June 26, 2015 at 10:07 am

        Ha ha! Thank you! 🙂

        Reply
    2. Julie is Hostess At Heart

      June 25, 2015 at 2:54 pm

      These tarts are just beautiful. They look so classy and would really dress up a table or make a guest feel special.

      Reply
      • hannahhossack

        June 26, 2015 at 10:08 am

        Thanks Julie 🙂 I was really happy with how pretty they looked!

        Reply
    3. bakeplaysmile

      June 25, 2015 at 9:39 pm

      Oh wow!!! They are quite possibly the prettiest little things I've seen all week. Love the flavours you've used... and peaches own my heart, hands down!!! Thanks for linking up with our Fabulous Foodie Fridays party! xx

      Reply
      • hannahhossack

        June 26, 2015 at 10:09 am

        Lol! Thank you! I was really pleased with how pretty they were 🙂 I have been eating so many peaches recently, they are soo good at the moment! x

        Reply
    4. Angela @ Only Crumbs Remain

      June 26, 2015 at 9:01 am

      Oh these look gorgeous, so enticing! And I have some freeze dried raspberries in the cupboard! I know what I shall be making! Popped over from FFF.

      Reply
      • hannahhossack

        June 26, 2015 at 10:10 am

        Thanks Angela 🙂 Freeze dried raspberries are great for decoration (and they're tasty too! 🙂 )

        Reply
    5. Angie

      June 26, 2015 at 3:05 pm

      These sound so yum!! Pinning this for now to try later when peach season starts over here. Just beautiful, Hannah! 🙂

      Reply
      • hannahhossack

        July 09, 2015 at 7:29 pm

        Thanks Angie 🙂

        Reply
    6. aiming4simple

      June 26, 2015 at 3:17 pm

      These look heavenly! How I love a good peach!

      Reply
      • hannahhossack

        July 09, 2015 at 7:30 pm

        Thank you! I have been eating so many peaches recently! 🙂

        Reply
    7. coconutcraze

      June 26, 2015 at 4:35 pm

      This tart is an ultimate beauty! Allow me to crown it as this year's 'Tart queen'! That cut piece on the fork is making me drool!

      Reply
      • hannahhossack

        July 09, 2015 at 7:30 pm

        Ha ha! Thank you! 🙂

        Reply
    8. carolinescookingblog

      June 26, 2015 at 5:02 pm

      These look so pretty, and completely my type of flavors so I am pretty sure I would love them. Shame I can't eat them off the page! Thanks for sharing with Fiesta Friday.

      Reply
      • hannahhossack

        July 09, 2015 at 7:31 pm

        Thanks Caroline 🙂

        Reply
    9. Sarah James

      June 27, 2015 at 1:42 pm

      Wow, your peach tarts look absolutely delicious, I love the sound of the rose & pistachio flavours. Popping over from #CookBlogShare

      Reply
      • hannahhossack

        July 09, 2015 at 7:31 pm

        Thank you! The rose and pistachio is delicious 🙂 very fragrant and exotic

        Reply
    10. Lauren @ Create Bake Make

      June 28, 2015 at 8:26 am

      I don't think I'd have any trouble eating these the same day I made them, they look delicious! Thank you for linking up with us for Fabulous Foodie Fridays this week, have a great week!

      Reply
      • hannahhossack

        July 09, 2015 at 7:34 pm

        Lol! I certainly didn't have any issues eating them quickly! Thanks Lauren 🙂

        Reply
    11. skd

      June 28, 2015 at 9:22 am

      Precious jewels. That's what they seemed to me on the first look. Very very pretty. It will be hard to eat them

      Reply
      • hannahhossack

        July 09, 2015 at 7:35 pm

        Thank you! I was reluctant to cut into them but once I'd tasted it I had no issues eating them!

        Reply
    12. Lili

      June 28, 2015 at 9:41 pm

      They're so beautiful!!! And they look delicious too - lovely way to use peaches. Thank you! 🙂

      Reply
      • hannahhossack

        July 09, 2015 at 7:38 pm

        Thanks Lili 🙂

        Reply
    13. lucyparissi

      June 30, 2015 at 5:22 pm

      Oh my goodness! They look straight out of a Patisserie window. Beautiful flavour combinations and always beautiful photographs. Thanks for linking with #CookBlogShare

      Reply
      • hannahhossack

        July 09, 2015 at 7:49 pm

        Thank you! I was sooo pleased with how pretty they turned out, it makes my day when my baking exceeds expectations! 🙂 x

        Reply
    14. Must Love Home

      July 02, 2015 at 2:00 pm

      Hi there Friend, you are so creative! Thank you for joining in at the Friday Favorites Link Party! Please join us again to share what you have been working on this week. Christine @ Must Love Home

      Reply
    15. sarahgiebens

      July 09, 2015 at 10:21 am

      Those tarts look incredible!

      Reply
      • hannahhossack

        July 09, 2015 at 8:41 pm

        Thank you!

        Reply
    16. Stacey Guilliatt (Nobody Said It Was Easy)

      August 10, 2015 at 11:57 am

      Oh my, these look absolutely divine, so so pretty! #tastytuesdays

      Reply
      • hannahhossack

        August 11, 2015 at 1:23 pm

        Thanks Stacey 🙂

        Reply

    Trackbacks

    1. jasmine pearl poached peach tarts | ten.times.tea says:
      October 6, 2016 at 4:34 am

      […] I’ve seen a whole-poached peach tart a couple places. This peach tart inspiration from she who eats (this whole post is a glorious inspiration-laden ode to fruit tarts), infinite belly (a blog with the trifecta that is beautiful food, beautiful photography and beautiful words) and a bit from Richard Bertinet’s Pastry. Here is another favourite whole peach tart from Domestic Gothess.  […]

      Reply
    2. #CookBlogShare round up… and some news says:
      October 20, 2016 at 4:06 pm

      […] so many wonderful recipes recently that it is incredibly hard to single one out. Still, these peach, pistachio and rose tarts really are near the top of my […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hannah Hossack-Lodge (Domestic Gothess)

    Hi, I'm Hannah! I'm a UK based vegan food blogger, recipe developer and food photographer specialising in the best vegan baking. Welcome to Domestic Gothess!

    More about me →

    Popular

    • Curried Vegetable Pasties (Vegan)
    • Vegan Fruit And Nut Flapjacks
    • Vegan Chocolate Fudge Cake
    • Vegetable Tagine With Almond And Chickpea Couscous

    Footer

    ↑ back to top

    About

    • About Hannah
    • Disclosure and Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work With Me

    Copyright © 2021 Domestic Gothess. All rights reserved.