Peach Melba Tart with Puff Pastry
This tangy and sweet peach melba tart with puff pastry is one of the prettiest and delicious puff pastry fruit tart ideas!
Servings: 1 tart
Calories: 2036kcal
Cost: $7
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 9x13 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
Calories: 2036kcal | Carbohydrates: 283g | Protein: 23g | Fat: 95g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 53g | Sodium: 959mg | Potassium: 798mg | Fiber: 17g | Sugar: 153g | Vitamin A: 1026IU | Vitamin C: 44mg | Calcium: 136mg | Iron: 9mg