Juice the lemon.
Stone and slice the peaches.
Melt the butter from Ingredients 5.
Fit the Knife blade to the food processor bowl.
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add the rest of Ingredients 1 (egg, water) into the bowl.
Pulse until the mixture forms a ball.
Tip on a lightly floured surface and bring together.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Pre heat the oven to 180°C.
Retrieve, clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (almonds, pistachio, salt) to the food processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
Add Ingredients 3 (sugar, butter) into the food processor.
Mix on speed 4 for about 4 minutes.
Add the first of Ingredients 4 (egg) into the food processor.
Start the machine on speed 4 and mix for 1 minute.
Add the last of Ingredients 4 (lemon juice).
Add the ground nuts.
Pulse until everything is combined and forms a paste.
Line a surface with parchment paper and dust with flour.
Remove the pastry from the fridge and place on the parchment paper.
Roll the pastry into a rough circle.
Spread the nut paste onto the pastry, leaving a 5 cm border.
Arrange the first of Ingredients 5 (peach) over the nut paste.
Fold the pastry border over the peaches.
Top with the rest of Ingredients 5 (butter, sugar). Brush with the melted butter and sprinkle with the sugar.
Bake for 40 minutes at 180°C until golden.
Serve.
Juice the lemon.
Stone and slice the peaches.
Melt the butter from Ingredients 5.
Fit the Knife blade to the food processor bowl.
Add the first 3 items of Ingredients 1 (flour, butter, salt) into the food processor bowl.
Attach the lid and ensure it is locked into place.
Pulse the mixture until it resembles breadcrumbs.
Add the rest of Ingredients 1 (egg, water) into the bowl.
Pulse until the mixture forms a ball.
Tip on a lightly floured surface and bring together.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Pre heat the oven to 180°C.
Retrieve, clean the food processor bowl and fit the Knife blade.
Add Ingredients 2 (almonds, pistachio, salt) to the food processor.
Pulse until the mixture has reached a sandy texture.
Transfer to a medium bowl.
Add Ingredients 3 (sugar, butter) into the food processor.
Mix on speed 4 for about 4 minutes.
Add the first of Ingredients 4 (egg) into the food processor.
Start the machine on speed 4 and mix for 1 minute.
Add the last of Ingredients 4 (lemon juice).
Add the ground nuts.
Pulse until everything is combined and forms a paste.
Line a surface with parchment paper and dust with flour.
Remove the pastry from the fridge and place on the parchment paper.
Roll the pastry into a rough circle.
Spread the nut paste onto the pastry, leaving a 5 cm border.
Arrange the first of Ingredients 5 (peach) over the nut paste.
Fold the pastry border over the peaches.
Top with the rest of Ingredients 5 (butter, sugar). Brush with the melted butter and sprinkle with the sugar.
Bake for 40 minutes at 180°C until golden.
Serve.