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Slow and peaceful days at home in English countryside.
June was super busy and I feel a little burnt out, so this time the video is short and simple. I'll share a recipe of a peach and pistachio tart with you which I made for mine & my husband's 13th anniversary last Saturday - it's a favourite of mine and I make this every year, sometimes using peaches, other times nectarines, plums or apricots. You can really use whatever fruit you have at hand and these recipes are not strict at all!

For the butter crust you will need:
150g of room temp butter (I used vegan butter as my husband can't have dairy, but feel free to use regular)
70g of powdered sugar
30g of almond flour
275g of plain white flour
1 egg
Pinch of salt
1 tbsp of vanilla extract

Whisk together butter and sugar, then add salt, vanilla, egg and almond flour. Mix well. Add flour & mix well.
Set aside to chill (in the fridge - for up to 24h but as little as 1h will do if you're short on time)

Pistachio butter:
I blended about 150g of pistachios in a blender until smooth. It took me about 10 minutes total, and you will need a powerful blender for that.
You can use either store-bought pistachio butter or substitute with almond.

Pistachio paste:
70g room temp butter
75g pistachio butter
50g pistachio meal (I simply blended whole pistachios into flour)
80g powdered sugar
1 egg

Mix together butter and pistachio butter, then add sugar, pistachio meal and egg. Mix well until smooth.

Roll out your dough to about 3mm thick and transfer to the pan. I rolled it out a bit thicker as I used gluten free flour, so my dough was a bit more fragile. Then I pushed it down with a glass jar to spread it out & make sure it evenly covers the pan. Poke the dough with a fork and put into freezer for about 15 mins before baking.

Preheat the oven to 180C/ 356F. Grease a round tart pan with butter or oil. (My pan is 8" and has a removable bottom.)

Cut 6-8 flat doughnut peaches into 2cm/ 0.5 inch thick slices. Chop a few pistachios for the topping.
Spread your pistachio paste onto the chilled crust, add peaches & sprinkle with chopped pistachios.

Bake for 40mins at 180C/ 356F. Let it cool down completely before serving. Best served with vanilla or pistachio ice cream :)

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Filmed on: Fujifilm XH2S with 33mm f1/4 lens
Edited with: Premiere Pro CC
Music: Epidemic Sound

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#cottagecore #englishcountryside #summervibes
key words: slow living, english countryside, summer days, soft girl summer, cottagecore aesthetic, frangipane tart, seasonal baking, summer recipes, cottage life, countryside life, rural living, rural england, romanticize life, why I chose a boring life, live in the moment

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