Peel the 3 peaches and cut them in half to remove the kernels, while trying to make some nice round shapes!
3 matured peaches
Pour the butter and sugar into a round metal baking tin and heat up on the stove to make the caramel
1/4 cup butter, 1/2 cup caster sugar
As soon as the caramel starts turning yellow
add the pistachios and the peaches with the round side facing down. Let it simmer for 5 minutes at a very low heat.
2 tbsp peeled pistachios
Add the calvados to the peaches and let it evaporate for another 5 minutes.
1/3 cup Calvados or Cognac
Cover the peaches with the short pastry, ensure the edges are inside the tin covering the peaches and touching the caramel. Don’t try to fold them nicely, you will risk to burn yourself.
Make some holes with the tip of a knife, this way the steam will come out while cooking.
Bake in a hot oven at 350 F - 180 C for 35 minutes.
Once it is ready, take it out of the oven and turn it upside down immediately on a serving dish. Make sure all the caramel at the bottom of the tin is poured over the tart before it cools down, otherwise it will stick to the tin.
Serve cold with a good quality vanilla ice cream.
1 cup vanilla ice cream