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.