Peach Tart with Pine Nuts and Pistachios

For the peach tart with pine nuts and pistachios, first sift flour into a suitable bowl. Stir in the sugar and salt. Add the butter in flakes. Next, knead everything together between your fingers until crumbly. Whisk the egg yolks and water together and add. Quickly knead the ingredients into a smooth dough, form into a ball and refrigerate for 30 minutes wrapped in plastic wrap.

Butter a baking tray or pie dish (26 cm ø) and dust with flour. Roll out dough on floured work surface slightly larger than the pan and place in pan. Smooth the edge of the dough, reshaping it with your fingertips if necessary. Prick the bottom evenly with a fork. Sprinkle the semolina on top and chill the mold.

Preheat the oven to 220 °C.

Dip the peaches briefly in boiling water, rinse, cut in half, remove the stone, remove the skin from the fruit and cut into thin wedges. Layer them in a circle on the pastry base. Sprinkle with pine nuts and pistachios. Sift the powdered sugar over the top.

Bake the tart in the oven on the lowest rack for 30 minutes.

Just before the end of the baking time, heat the quince jelly. Remove the tart from the heat and spread with the jelly.

To serve, stir through the crème fraîche. Slit the vanilla bean lengthwise and add the seeds scraped out to the crème fraîche. Serve together with the peach tart with pine nuts and pistachios.

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