If you enjoy baking with fresh peaches, you will enjoy this delicious peach melba tart with puff pastry! This beautiful fruit tart makes for an impressive dessert for birthdays, holiday celebrations, or potlucks any time of the year!
What is Peach Melba?
A classic dessert, the peach melba has been incorporated into many forms. But one things remains consistent – the peach melba typically comprises the flavor of peaches with a raspberry sauce served with vanilla ice cream.
Peach and Raspberry Flavor Combination for Peach Melba
The pairing of peach and raspberry creates a sensational flavor combination that is both sweet and tart. The bright sweet notes of the peach perfectly complement the tanginess of the raspberry, resulting in a refreshing and invigorating taste.
The zesty acidity of the raspberry cuts through the sweet, cinnamon-y flavor of the peach, balancing out the flavors and providing a well-rounded taste experience. This delicious duo can be found in many popular desserts such as pies, cakes, muffins, and scones, as well as in refreshing beverages such as peach raspberry iced tea.
Ingredients
- 2 fresh peaches, thinly sliced
- 1 tablespoon flour
- ⅛ teaspoon salt
- ¼ cup white granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 sheet frozen puff pastry
- 1 cup raspberries
- 1 tablespoon honey
- 1 tablespoon water
- Optional: vanilla ice cream for topping
Necessary Supplies
- Baking pan (9×13 pan)
- Parchment paper
- Pot
- Strainer
Expert Tips for Making for Making This Puff Pastry Fruit Tart
- Use high-quality peaches: Avoid old or tasteless peaches. Your fruit tart will only be as flavorful as the fruit itself!
- If you have one, you can use a pizza stone rather than a baking sheet for an extra crisp layer on the bottom of the tart.
- Brush the edges of the crust – once it is folded over – with a lightly beaten egg. If desired, you can add a bit of Sugar in the Raw for some crystalized sugar to give a little texture and added flavor.
- To reheat the peach melba tart, place in the oven at 350 degrees for 8 minutes.
- Let the tart cool completely before slicing.
Serving This Tasty Peach Melba Tart
This raspberry peach tart with puff pastry shell is perfect for any occasion whether you’re looking for a sweet treat to enjoy with your afternoon tea or an impressive-looking dessert to serve at a party.
We recommend serving warm with a scoop of vanilla ice cream on top!
One puff pastry tart makes 9 individual servings or 12 smaller servings.
Peach Melba Tart with Puff Pastry
Ingredients
- 2 Peaches fresh; thinly sliced
- 1 tbsp All purpose flour
- ⅛ tsp Salt
- ¼ cup Granulated sugar
- ¼ cup Brown sugar
- 1 tsp Cinnamon
- 1 Puff Pastry sheet; frozen
- 1 cup Raspberries fresh
- 1 tbsp Honey
- 1 tbsp Water
Instructions
Prepare the Peach Filling
- Preheat the oven to 425℉.
- Prepare a 9×13 baking sheet with parchment paper.
- In mixing bowl, add the slices of peaches, flour, cinnamon, salt, 2 tablespoons of brown sugar, and 2 tablespoons of white sugar.
- Coat the peaches in the mixture, tossing until the dry ingredients are fully melted into them.
Prepare the Puff Pastry Tart
- Unfold the puff pastry on the parchment paper and create a 1 inch square border with a paring knife.
- Transfer the peaches to the center of the pastry sheet. Spread the sliced peaches evenly throughout the sheet covered all areas except the edges where you create the 1 inch border.
- Next, fold each side of the square over the edge of the peaches to enclose the tart.
- Score the crust of the tart in a decorative design, using a fork/knife/spoon, and then place in the pre-heated oven to bake for 27 minutes.
Make the Raspberry Syrup
- While puff pastry is in the oven, make the raspberry drizzle.
- In a pan add the raspberries, the rest of the brown and white sugars, the honey and water. Stir everything together.
- Heat over medium heat until the mixture begins to boil.
- Start mashing the raspberries a bit while stirring and turn the heat on low, letting simmer for 8 minutes.
- Remove from the heat and strain this thick raspberry mixture into a bowl.
- Smash any whole raspberries left through the strainer as you drain all the syrup from the mixture.
- Place this raspberry syrup into a small plastic bag and set aside.
- Once the peach tart is done, remove from the oven and cut the tip of the plastic bag for the raspberry drizzle.
- Drizzle all over the tart in a diagonal motion with a pattern in mind.
- Cut and enjoy the dish while still warm (topped with vanilla ice cream for an optional topping) or store in the refrigerator for later.
Nutrition
If You Like Our Peach Melba Tart, Try More Yummy Desserts
If you like this delicious peach melba tart, you will surely like some of the other great desserts here at Planted in Arkansas!
No Bake Coconut Pecan Praline Cookies
White Chocolate Chip and Oatmeal Almond Cookies
Cranberry White Chocolate Cookies
Buttery Sugar Cookies with Sprinkles
Chocolate Peanut Butter Cookies with Snickers
No Bake Cranberry Pecan Cookies
Easy Chocolate Cake with Homemade Chocolate Buttercream (huge hit)
Butter Pecan Praline Poke Cake (Number ONE recipe on the blog!)
Coconut and Pineapple Cream Cheese Pie
Tangy Key Lime Pie (one of our favorites!)
Blue-Raspberry Frosted Lemonade
Lemonade Drinks (some frozen varieties here)
Air Fryer Peaches with Ice Cream
Pumpkin Pie with Condensed Milk
Copycat Cracker Barrel Coca Cola Cake
Creamy Lemon Pie with Sour Cream
White Chocolate Blueberry Blondies
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