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Peach Melba Tart

Peach Melba Tart

Bakewell Tart with peaches and raspberries - Peach Melba Tart

Course Baking, Dessert
Cuisine British
Keyword Almond, Bakewell, Frangipane, Peach
Prep Time 30 minutes
Cook Time 50 minutes
Resting time 1 hour
Servings 8 people
Calories 330 kcal
Author Fiona Maclean

Ingredients

Pastry

  • 140 g plain flour sifted
  • 70 g butter cold, cut into small chunks or grated
  • 1 pinch salt
  • ice-cold water I add a few ice cubes to a jug of the coldest water I can get from my tap

Frangipane

  • 100 g butter softened
  • 100 g golden caster sugar
  • 100 g ground almonds
  • 2 medium eggs
  • 25 g plain flour
  • 1/2 tsp baking powder
  • 1 small lemon, zested
  • 1 pinch salt

Filling

  • 1/2 jar Opies peaches in Courvoisier
  • 250 g raspberries
  • 25 g caster sugar or use the syrup from the Opies peaches
  • 1 small lemon, juiced the juice from the lemon used for the pastry

Topping

  • 1 handful flaked almonds
  • 200 ml double or whipping cream
  • 50 ml syrup from the Opies peaches

Instructions

Pastry

  1. Sift the flour and salt in a bowl.

  2. Rub in the cold butter till you have a mixture the same texture as fine breadcrumbs

  3. Using a metal fork, add about a tablespoon of icy water and draw the mixture together with your fingers to make a dough. Form it into a ball and wrap in clingfilm.

  4. Put the dough in the fridge to rest for at least an hour. It will keep like this for a couple of days. If you don't plan on using it straight away, it will also freeze well

  5. When you are ready to make the tarts, preheat your oven to 190c or 180c fan

  6. Grease your flan dish or tart tin and roll the pastry out on a lightly floured surface till it is around 1/8 cm thick

  7. Pick the rolled out pastry up with your hands or the rolling pin and lay it gently over the flan dish

  8. Carefully line the tin and using a sharp knife trim the edge of the dish

  9. Dry-line your dish with a piece of baking paper and weigh down with baking beans or pulses (I save those leftovers odds and sods of beans in a jar for this)

    Blind Baking pastry cases
  10. Bake in the oven for around 15 minutes till the edges start to go golden brown

Filling

  1. Wash the raspberries and reserve a few whole berries

  2. Put the remainder of the berries in a small pan with the lemon juice and caster sugar or syrup

  3. Heat gently, mashing the mixture down a little, until the raspberries soften

  4. Bring the mixture to simmering point and cook for about 10 minutes to reduce it slightly

  5. Meanwhile, carefully slice the peach halves and put to one side

  6. Taste the raspberry mixture and add more syrup if necessary

Frangipane

  1. Cream the butter and sugar together. I use an electric hand beater for this. The mixture should lighten in colour to a pale cream and become fluffy.

  2. Mix in the eggs

  3. Fold in the ground almonds, flour, salt, lemon zest and baking powder

  4. You should have a loose mixture that drops easily from a spoon.

Making up the Peach Melba Tart

  1. Spread the raspberry mixture across the base of the pastry tart

  2. Arrange the peach slices carefully, putting the remaining berries in the centre of the tart.

    Peach Melba Bakewell before Frangipane
  3. Top the whole thing with the frangipane, using a palette knife to spread it as evenly as possible. Don't worry too much if you have gaps!

  4. Bake in the oven for 20 minutes

  5. Spread the flaked almonds over the top of the tart and return to the oven for 5 minutes

  6. Meanwhile, whip the cream with the remaining Courvoisier and Peach syrup

  7. Serve warm or cold.