For the dough:
500 g AP flour
200 g butter, at cool room temperature
200 g sugar
Pinch of salt
4 egg yolks
1 whole egg
For the filling:
1 jar of Lemon Jam from Pantelleria
2 jars of White Peaches from Leonforte, chopped
80 gr of Green Pistachio from Bronte
Butter, cut into pieces
Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. If mixing by hand, pile the flour and make a well in the center. Add sugar, salt, yolks and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.
Preheat the oven to 350° F. Butter and flour a 10-inch springform pan. On a floured work surface, roll out the dough ¼ inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with tarocco lemon marmalade and add the peaches. Sprinkle with pitachos, brown sugar and butter. Bake for about 30 minutes until pastry is deep golden. Serve it cold.