- For the dough
- 200 grams Pastry flour
- 50 grams ground almonds (blanched)
- 1 pinch salt
- 2 Tbsps sugar
- 1 egg
- 125 grams cold butter
- softened butter (for tins)
- Pastry flour (for work surface)
For the dough, mix flour with almonds, salt and sugar. Form into a mound on a flat work surface. Create a well in the center and pour in beaten egg. Add 2-3 tablespoons of cold water. Cut butter into small pieces and distribute around well. Chop everything together with a large knife or pastry cutter. Knead into a smooth dough with hands, form into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling, rinse peaches, remove pits and cut into thin columns. Boil 1/2 liter (approximately 2 cups) of water with sugar. Add peach slices and cook for 2-4 minutes over low heat. Remove with a slotted spoon and drain.
Preheat oven to 175°C (approximately 350°F). Brush tart tins with butter and divide dough into 4 equal portions. Roll each portion out until slightly larger than a tart tin on a floured surface. Press each portion into a tin and push sides up to form an edge. Sprinkle each with 2 tablespoons ground almonds. Arrange peaches in a circle on dough. Distribute berries. Sprinkle each with 1 teaspoon vanilla sugar and bake for 25 minutes. Remove and slightly cool.
Sprinkle with pistachios and serve.