Peach Melba Tart

Name: Peach Melba Tart
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 2 peaches (about 12 ounces), thinly sliced; 1 tbsp. all-purpose flour; Pinch of salt; 1/2 c. sugar; Cooking spray; 1 sheet frozen puff pastry, thawed; 1 6-ounce container raspberries; 1 tbsp. honey; 1 tbsp. water

Simple, elegant, and delicious!

By Ree DrummondPublished: Apr 14, 2020

1 Rating

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peach melba tart on blue wood surface forks on top right

Con Poulos

Yields:

4 - 6 serving(s)

Total Time:

1 hr

Present this crispy puff pastry tart filled with juicy peaches at a summer gathering to wow your guests!

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Directions

1. Step 1Preheat the oven to 425 ̊. Place the peaches in a large bowl. Sprinkle with the flour, salt and 1⁄4 cup sugar and gently toss just until coated.
2. Step 2Coat a baking sheet with cooking spray. Unfold the pastry on the baking sheet. Score a 1-inch border around the edge of the pastry with a paring knife.
3. Step 3Arrange the peach slices on the pastry in diagonal rows inside the scored border, slightly overlapping as you go. Bake until the pastry is puffed and deep golden brown and the peach juices are slightly bubbling, 25 to 30 minutes. Use a spatula to loosen the pastry from the baking sheet while still warm, then let cool to room temperature.
4. Step 4Meanwhile, combine the raspberries, honey, remaining 1⁄4 cup sugar and the water in a medium saucepan over medium heat. Bring to a simmer, lightly smashing the berries, then cook, stirring, until thick, 8 to 10 minutes. Pour the mixture through a fine-mesh strainer into a bowl, pressing on the solids with a spoon or rubber spatula. Transfer the sauce to a small resealable plastic bag, cut off a corner and drizzle over the peach tart.