Buttery sweet pastry filled with pistachio–almond cream, topped with juicy peaches, crushed pistachios, and a fragrant kiss of rose water—elegant, bright, and modern.
Prep time
120 mins
Cook time
30 mins
Total time
150 mins
Servings
10
Chef's Tips
Use just enough rose water—start with 1–2 tsp and adjust; it’s potent.
Blind-bake thoroughly so the shell stays crisp under the peach juices.
Pat peach slices dry before assembly to prevent sogginess.
Swap peaches for nectarines when peaches are out of season.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Ingredients
Servings
10 servings1×
Scale
Ingredient amounts update instantly.
Sweet Pastry (PâTe SucréE)
Pistachio–Almond Cream
Topping & Assembly
Instructions
Make the Sweet Pastry
- 1
Whisk icing sugar and softened butter until smooth; beat in egg.
- 2
Add flour and salt; bring together just until a dough forms.
- 3
Flatten, wrap, and chill 1 hour.
- 4
Heat oven to 210°C/410°F. Roll between baking paper to 3 mm.
- 5
Prick with a fork; line a greased 55×11 cm tart mould. Chill 10 min.
- 6
Blind-bake 10 minutes at 210°C/410°F. Cool on a rack.
Pistachio–Almond Cream
- 1
Cream butter, pistachio paste, and sugar until light.
- 2
Mix in almond meal, then eggs, then flour until homogeneous.
- 3
Chill while shell cools.
Assemble & Bake
- 1
Spread an even layer of pistachio–almond cream in the cooled shell.
- 2
Neatly arrange peach slices in rows; scatter crushed pistachios.
- 3
Bake 15–20 minutes at 210°C/410°F until set and lightly golden.
- 4
Cool completely on a rack. Sprinkle rose water lightly over the tart.
- 5
Serve plain or with almond milk ice cream/orange sorbet.
Plan This Recipe
Save this recipe to one of your meal plans or browse your existing plans.
Learn More
Everything you want to know about this recipe.
Peach Pistachio Rosewater Tart (Fresh & Floral) 🌸🥧
Peach Pistachio Rosewater Tart (Fresh & Floral) 🌸🥧
A buttery sweet pastry filled with pistachio–almond cream, layered with ripe peach slices, crushed pistachios, and a whisper of rose water — this tart is a celebration of freshness, elegance, and subtle fragrance. Inspired by Persian flavour pairings, it’s where French patisserie meets Middle Eastern charm.
A Harmony of Textures & Aromas 🌿
This tart brings together crisp pastry, creamy nut filling, and juicy fruit — each bite layered with buttery crunch, nutty sweetness, and floral lift. The rose water adds perfume rather than power; it’s the scent of summer in edible form.
A drizzle or spritz over the finished tart right before serving transforms it from simple to sublime. 🍑💫
The Secret: Pistachio–Almond Cream 💚
Frangipane’s sophisticated cousin, this cream blends pistachio paste and ground almonds, giving richness without heaviness. As it bakes, it puffs gently under the fruit, locking in moisture and letting the peaches shine.
If you don’t have pistachio paste, a spoon of smooth nut butter or a mix of ground pistachios and a drop of almond extract makes a lovely alternative.
Presentation Tips ✨
For a modern finish, use a rectangular tart mould — it gives that chic patisserie look. Line the peaches neatly in overlapping rows, scatter the crushed pistachios with intent (not abandon!), and once cooled, brush with a faint mist of rose water for sheen and aroma.
Serve chilled or at room temperature, ideally with a scoop of almond milk ice cream or orange sorbet — the contrast makes every bite refreshing.
Seasonal Twists 🌼
- Swap peaches for nectarines or apricots when in season.
- Add a touch of orange zest to the pistachio cream for brightness.
- For a Middle Eastern nod, finish with edible dried rose petals or a sprinkle of cardamom sugar.
Why You’ll Love It 💕
- Perfectly balanced between sweet, nutty, and floral notes
- Make-ahead friendly — the shell and cream can be prepped the day before
- Elegant enough for entertaining, yet approachable for home bakers
A Note on Rose Water 🌹
Less is more — start small (1 tsp) and taste as you go. The goal is whisper, not perfume counter! It should kiss the fruit, not drown it.
This tart captures everything delightful about summer — buttery pastry, juicy fruit, and a hint of exotic fragrance that lingers softly. 🌞💚
A peach, pistachio, and rosewater tart with a fragrant, fruit-forward finish.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice (1/10 tart)
Calories 36018%
% Reference Intake*
Total Fat 20g29%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 55mg
Sodium 120mg
Total Carbohydrates 40g15%
Dietary Fiber 3g
Sugars 20g22%
Protein 6g12%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I substitute nectarines for peaches?
Yes—use firm, ripe nectarines. Pat slices dry to keep the pastry crisp.
How much rose water should I use?
Start with 1 tsp for a subtle floral note; add up to 2 tsp to taste. Rose water is potent.
Can I make the tart ahead?
Bake and cool the shell a day ahead. Assemble and bake with fruit on the day, then cool before finishing with rose water.
Community Reviews
See how other home cooks made this recipe, then share your own experience.
5.0
3 ratings
5
100%
4
0%
3
0%
2
0%
1
0%
How would you rate this recipe?
Share your experience and help others.
Shirin
· 12 Oct 2025As an Iranian, I loved the nod to classic flavours—rose + pistachio + stone fruit felt authentic and elegant.
Marco
· 12 Oct 2025Used regular yellow peaches and it was still fantastic. Tip: toast the pistachios lightly for extra aroma.
Lena P.
· 12 Oct 2025Beautiful flavour balance—the rose is delicate and the pistachio cream is lush. Will try with nectarines next time.
Create Your Own Recipe
Add your personal creations and build your own recipe collection.
