Peach Melba Tart
This Peach Melba tart recipe is a quick one to throw together, yet it looks and tastes really good. I think so, anyway! It comprises a sheet of puff pastry topped with a simple mix of apricot jam and creme fraiche. A topping of tinned peaches and fresh raspberries is then sprinkled with a little brown sugar before baking. While crunchy demerara is best, ordinary white granulated or caster sugar – or even icing sugar – will do.
The easy fruit tart recipe made with puff pastry was first inspired by my savoury Puff Pastry Tart – really, this is just a sweet version of that. A peach and raspberry combination is one I remember fondly from childhood – even yoghurts served at school used to come in this retro sweet food flavour. A favourite among kids in my class.
There is no need here for baking beans, as ready made puff pastry is used instead of buying or making a tart case. This of all recipes on this site requires minimal equipment – just a bowl, a baking sheet and a fork. No food processor in sight. Ideal for the home with little kitchen equipment – or those who live a busy life. It makes a good homemade dessert for anyone who is entertaining over Christmas, but is a bit fed up with being in the kitchen. Even easier than baking a batch of cookies, for example.
Makes 1 puff pastry fruit tart
Peach Melba tart ingredients
- Puff pastry, ready rolled, 1 sheet
- Apricot jam, 2 tbsp
- Creme fraiche, 2 tbsp
- Peach slices (in juice), 1 tin, drained
- Raspberries, 1 punnet
- Demerara sugar, 1 tbsp
Equipment
How to make Peach Melba tart
- Leave the pastry at room temperature for at least 15 minutes before use.
- Roll the pastry out on a baking sheet (still in the baking paper it came with) and trim if necessary.
- Prick the pastry at intervals with a fork, leaving a border of about 1 inch/2.5cm around the edge. This will prevent the pastry from puffing up too much.
- Mix the jam and creme fraiche in a small bowl, then spread the mixture over the pricked pastry.
- Place the peach slices and raspberries on the pastry, then sprinkle the sugar over.
- Bake for about 15-20 minutes at 180 degrees fan, then serve warm.
Serve with custard, ice cream or cream.
Related recipes:
- Orange & almond loaf cake
- Key Lime Pie
- No bake blueberry cheesecake
- Apricot Frangipane Tart
- Elderflower & lemon drizzle cake
- Baked raspberry cheesecake
- Cherry cake
Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases.Â
