Make it with peaches, plums, or apricots—or, all of them.

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COOK THIS NOW

Photo of slices of peaches, plums, nectarines, and apricots being placed into a pie tin with plums and ground pistachios on the side.

This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard. The fruit bakes to softness inside and the exposed tips become burnished, concentrating the flavors.

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