Pistachio Peach Tart

6–8 servings

1 sheet frozen puff pastry, thawed

3–4 ripe peaches, thinly sliced

1/4 cup pistachio kernels, finely chopped

2 tablespoons honey (plus extra for drizzling)

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 egg, beaten (for egg wash)

Fresh mint for garnish

Preheat oven to 400°F. Line a baking sheet with parchment paper.
On a lightly floured surface, unfold the puff pastry. Score a ½-inch border around the edge to create a crust. Transfer to baking sheet.
Arrange peach slices within the scored border in overlapping rows.
In a small bowl, mix brown sugar and cinnamon; sprinkle over peaches. Drizzle with 2 tablespoons honey.
Sprinkle chopped pistachios over the peaches.
Brush the pastry border with beaten egg.
Bake for 20–25 minutes, or until the pastry is puffed and golden and the peaches are tender.
Let cool slightly. Drizzle with more honey and garnish with fresh mint. Slice and serve warm or at room temperature.