Benjamina Ebuehi’s recipe for peach and pistachio tart

At this time of year, we are spoilt for choice when it comes to fruit desserts. However, peaches will always place quite high up on my list. A perfectly ripe peach, fragrant and juicy, feels like peak summer, and I’ll put it in anything and everything. I like pairing them with something creamy such as a custard. Here, a good dollop of pistachio paste adds a gentle nuttiness that doesn’t overwhelm the fruit. Most pastes will come sweetened, but if you’re using a pistachio butter, you’ll need to increase the sugar by up to 50%.

Peach and pistachio tart

Prep 10 min
Chill 15 min
Macerate 20 min
Cook 50 min
Serves 9

1 x 320g sheet ready-rolled puff pastry
1 egg, beaten
2 tsp caster sugar
Chopped pistachios, to finish

For the pistachio custard
4 large egg yolks
60g caster sugar
25g cornflour
90g pistachio paste
350ml milk
200ml double cream

For the peaches
3 ripe peaches
30g sugar
½ tsp ground ginger
1 tsp vanilla bean paste

Heat the oven to 200C (180C fan)/390F/gas 6. Unroll the pastry on to a baking tray, then, starting from one of the shorter ends, trim off four roughly 2½cm-wide strips of pastry from the edges, leaving one large pastry square and the strips, which will later make the frame.

Brush the edges of the square with a little beaten egg, then lay the pastry strips on top (you may need to trim off some of the ends to get a neat square). Prick the inside of the pastry frame all over with a fork, then chill in the fridge for 15 minutes.

Brush the pastry frame with egg wash, scatter over a little caster sugar, and bake for 20-25 minutes, until the pastry is well browned. Set aside to cool completely.

To make the custard, put the egg yolks, half the sugar and the cornflour in a bowl, whisk smooth, then mix in the pistachio paste.

Put the milk and remaining sugar in a saucepan and heat until steaming. Pour a quarter of the milk into the eggs, whisk to combine, then slowly beat in the rest of the milk. Pour everything back into the saucepan and heat gently, stirring continuously, until the custard thickens and starts to bubble. Pour it into a clean bowl and cover with clingfilm so it’s touching the surface of the custard. Leave to cool to room temperature, then chill in the fridge.

Prepare the peaches by slicing them in half and removing the stones. Cut them into eighths and put in a bowl with the sugar, ginger and vanilla. Mix to coat the peaches, then leave to macerate for 20 minutes, until they start releasing some juices.

When you’re ready to assemble, lightly whip the double cream, and give the pistachio custard a good whisk to remove any lumps. Fold the cream through the custard, then spoon into the pastry frame. Top with the peaches and some chopped pistachios, and serve.