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.