Peach Melba Tart

Name: Peach Melba Tart
Prep time: 45 min
Cook time: 1 h 10 min
Yield: 12 serving
Ingredients: 4 oz salted butter; 8 oz all purpose flour; ½ tsp salt; 4 fresh peaches; 4 oz granulated sugar; 2 tbsp cornstarch; 1 tbsp lemon juice; 6 oz raspberries

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Servings
12
Calories
207 kcal
Course
Dessert, Snacks, Baked Goods
Cuisine
British

Peach Melba Tart

Iris Warren

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Peach Melba Tart combines the traditional 'Melba' ingredients of fresh peaches and raspberries, and bakes them in an all butter shortcrust pastry base. A scoop of vanilla ice cream compliments and completes this dish.

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Ingredients

Servings

4 oz salted butter cold
8 oz all purpose flour
½ tsp salt
4 fresh peaches medium OR 3 large peaches
4 oz granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice the juice from about half a small lemon.
6 oz raspberries

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Instructions

Add the flour and salt into a food processor or stand up mixer, then add cold butter.
Put the lid on and pulse until mixture resembles fine breadcrumbs.
Add ice cold water, a few drops at a time through the feed chute of the food processor lid. Stop when it starts to form a ball.
Turn the ball of pastry onto a floured surface. Roll out the pastry evenly until it is big enough to line the tart pan.
Use the rolling pin to lift the pastry onto the tart pan and gently guide the pastry along the bottom and sides of the tart pan. Trim away excess pastry.
Press pastry gently into the sides of the tart pan and place a piece of parchment paper that fits exactly, on top.
Pour in pie weights or dried beans or lentils. Place the tart in the oven to blind bake for 15 minutes.
Remove the tart from the oven. Remove the pie weights. Peel away the parchment paper.
Wash and slice the peaches. Keep the peach on the board and allow the knife to hit the peach stone. Move the peach so that the knife has cut through to make a half.
Peel open each peach, remove the stone and cut the peach halves into slices.
Squeeze the half lemon into a bowl. Add the peach slices and toss to coat the peaches in lemon juice.
Add sugar to the bowl then the cornstarch and mix together using hands or a spatula.
Arrange the slices on the pastry base.
Place tart in the oven. Remove from the oven after 30 minutes when the peaches are halfway done.
Add fresh raspberries evenly over the top of the peaches, and return to the oven.
Remove the Peach Melba Tart after 25 additional minutes.
Use a brush to distribute the fruit juices that puddle in the grooves, over the surface of the tart.

Nutrition Information

Show Details

Serving 1slice Calories 207kcal (10%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 20mg (7%) Sodium 165mg (7%) Potassium 106mg (3%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 404IU (8%) Vitamin C 6mg (7%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 207 kcal

% Daily Value*

Serving	1slice
Calories	207kcal	10%
Carbohydrates	32g	11%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	20mg	7%
Sodium	165mg	7%
Potassium	106mg	2%
Fiber	2g	8%
Sugar	14g	28%
Vitamin A	404IU	8%
Vitamin C	6mg	7%
Calcium	11mg	1%
Iron	1mg	6%