Peach and rosewater tart

Directions

1. First, toast the flour over low heat. Then, add the powdered milk during the last few minutes of cooking. ⏱ ≈ 40 min
2. Continue to cook until the flour turns a golden color. ⏱ ≈ 10 min
3. Next, remove the heat and mix the flour with the milk. ≈ 2 min
4. Next, add the butter and oil paint, then gently mix the ingredients with these until the oil paint is fully absorbed. ⏱ ≈ 40 min
5. Next, remove the ingredients from the heat and allow them to cool slightly. ⏱ ≈ 20 min
6. In a bowl, combine the water, rose water, cinnamon, saffron, and sugar. ≈ 4 min
7. Heat over low heat until the mixture thickens to the desired consistency. ⏱ ≈ 40 min
8. Then, gradually add the jam to the dough, mixing constantly. ≈ 3 min
9. Pour the batter into a dish and garnish with some crushed pistachios. ≈ 2 min