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5.0 from 9 votes

Peach Melba Tart

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Add the flour and salt into a food processor or stand up mixer, then add cold butter.
  2. Put the lid on and pulse until mixture resembles fine breadcrumbs.
  3. 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.
  4. Turn the ball of pastry onto a floured surface. Roll out the pastry evenly until it is big enough to line the tart pan.
  5. 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.
  6. Press pastry gently into the sides of the tart pan and place a piece of parchment paper that fits exactly, on top.
  7. Pour in pie weights or dried beans or lentils. Place the tart in the oven to blind bake for 15 minutes.
  8. Remove the tart from the oven. Remove the pie weights. Peel away the parchment paper.
  9. 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.
  10. Peel open each peach, remove the stone and cut the peach halves into slices.
  11. Squeeze the half lemon into a bowl. Add the peach slices and toss to coat the peaches in lemon juice.
  12. Add sugar to the bowl then the cornstarch and mix together using hands or a spatula.
  13. Arrange the slices on the pastry base.
  14. Place tart in the oven. Remove from the oven after 30 minutes when the peaches are halfway done.
  15. Add fresh raspberries evenly over the top of the peaches, and return to the oven.
  16. Remove the Peach Melba Tart after 25 additional minutes.
  17. Use a brush to distribute the fruit juices that puddle in the grooves, over the surface of the tart.

Nutrition Information

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.