Peach and pistachio tart

Shortbread dough is kneaded in a conventional manner (Mix dry ingredients: 250 grams of flour, 95 grams of powdered sugar, 30 grams of powdered almonds and a pinch of salt. Add the cold butter, cut into cubes, turn into crumbs in a food processor, knife or hands. Add eggs, knead the dough).

Roll out between 2 sheets of baking paper, refrigerate at least 1 hour. Roll out to desired thickness (2-3 mm), put into a mold.

All ingredients for the cream should be room temperature. Grind the softened butter (120 gr.) with the sugar (120 gr.) until smooth, add the eggs (110 gr.), almond powder (120 gr.), pistachio paste (40 gr.), if desired - rosemary. Whisk all the ingredients (beating is not allowed). At the end sift the flour into the mixture.

Put the cream as a spiral into the half-baked tart basket so that it reached half its height, smooth, top with chopped peaches. Sprinkle peaches with a bit of sugar to caramelize them and bake at 175 C until tender (20-30 minutes, depending on the oven).

Serve with powdered sugar and grinded pistachios.