Finally, we decided to come up with something sweet for the El Asaltablogs challenge, and this peach and pistachio tart was irresistible.

The original version (which you can see here< /a>) they were tartlets but since we had a celebration at home we made it in a tart version and we all loved it. We have also replaced the sugar with agave syrup and the apricot jam with this peach jam that we did ourselves.



  • 1 lámina de hojaldre (nosotros usamos una redonda)
  • 1 cucharada de sirope de ágave (o miel)
  • 45 gramos de pistachos pelados sin sal
  • 3 melocotones
  • 1 cucharada de agua caliente
  • 1 cucharada de mermelada de melocotón


  1. Place the puff pastry sheet on parchment paper oven and in turn on a grid tray. With the help of a knife we mark a border of 1 cm. wide to rise when baked. Prick the rest of the surface with the fork.
  2. Paint the puff pastry with the agave, we use a brush but you can do it with a spoon.
  3. We chop half of the pistachios into large pieces and reserve. Chop the other half very finely and sprinkle it on the puff pastry.
  4. Peel the peaches, cut them into thin slices and place them on the cake until the entire surface is covered .
  5. We add the other half of pistachios that we had reserved above the peaches.
  6. With the oven preheated to 200 degrees we bake for 15 minutes until our cake is golden and the puff pastry has risen.
  7. We mix a tablespoon of hot water and a tablespoon of peach jam and we painted all the peaches. Bake again for 2 minutes.
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