Best 2 Peach Melba Tart Recipes
Are you looking for a delicious and refreshing dessert that is perfect for any occasion? Look no further than the peach melba tart! This classic dessert features a sweet and tangy filling made with fresh peaches and raspberries, all nestled in a buttery and flaky crust. Whether you are a seasoned baker or a beginner in the kitchen, this article will provide you with the guidance and inspiration you need to create a stunning peach melba tart that will impress your family and friends. From selecting the ripest peaches to mastering the art of creating a perfect crust, we will cover all the essential steps and techniques to achieve peach melba tart perfection. So get ready to embark on a culinary journey and discover the secrets behind this timeless dessert.
Let's cook with our recipes!
PEACH MELBA TART
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
- Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
- Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
- Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
- Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.
PEACH MELBA TART
Peaches and raspberries in a yummy rustic tart. Use whatever pastry recipe you like best.For ZWT the Melba combo was created in Australia.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice the peaches.
- Whisk together 1/4 cup of the sugar, the ascorbic acid, and 1 tablespoon of Signature Secrets or flour (or 1 1/2 teaspoons Instant ClearJel), then mix with the peaches and set aside. Roll the pie crust dough into a 14- to 15-inch circle to fit an 11- to 12-inch tart pan or baking dish. Place it into the pan.
- Stir together the cream, the remaining sugar and thickener, the egg, nutmeg and vanilla; spread over the bottom of the crust. Place the peaches onto the cream filling, arranging them in concentric circles. Spoon any juice from the bowl over the peaches. Fold the edges of the crust in toward the center.
- Bake the tart in a preheated 425°F oven for 20 minutes. Reduce the oven heat to 375°F; tent the edges of the tart with foil, and bake for an additional 30 to 35 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, and then bring to room temperature before serving. Just before serving, sprinkle with fresh berries and sugar. This is best served the same day.
Nutrition Facts : Calories 136.2, Fat 4.6, SaturatedFat 2.5, Cholesterol 29.1, Sodium 10.3, Carbohydrate 23.1, Fiber 3.9, Sugar 16.4, Protein 2.2
Tips:
- To achieve a flaky crust, use a combination of butter and shortening. Keep the butter and shortening very cold until the last minute, and work quickly to prevent the dough from becoming warm and sticky.
- When making the pastry cream, whisk the egg yolks and sugar together until they are thick and pale yellow. This will help to prevent the egg yolks from curdling when the hot milk is added.
- To prevent the peaches from browning, toss them with a little lemon juice or ascorbic acid powder before adding them to the tart.
- If you are using fresh peaches, be sure to peel and slice them thinly. This will help them to cook evenly.
- Serve the tart warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Conclusion:
Peach Melba Tart is a delicious and elegant dessert that is perfect for any occasion. The flaky crust, creamy pastry cream, and fresh peaches are a winning combination that will please everyone. With a little planning and effort, you can easily make this impressive tart at home.
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