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Peach melba tart

Peach melba tart


Unleash your inner pastry chef with this stunning twist on a classic peach melba, using ready made shortcrust pastry and fresh peaches

  • Feeds 12 Feeds 12
  • Ready in 1 hour 40 minutes

Each serving contains

  • Energy
    1423kj 342kcal
  • Fat
    High 32%
  • Saturates
    High 61%
  • Sugar
    Med 21%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 6 peaches, 5 peeled and roughly chopped, 1 thinly sliced
  • Juice of 1 lemon
  • 80g Fairtrade caster sugar
  • 375g pack Co-op ready rolled shortcrust pastry
  • 6 tbsp Co-op raspberry jam
  • 300ml Co-op double cream
  • 6 Co-op British free range egg yolks
  • 75g Co-op British raspberries Fairtrade icing sugar, to dust (optional)
  • Mint leaves, to serve (optional)


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Put the chopped peach in a food processor with the lemon juice and 25g of the caster sugar
  3. Blitz until you have a smooth purée, pass through a sieve, then set aside.
  4. Line a 20cm-diameter deep tart tin with the pastry
  5. Prick the bottom using a fork, line with greaseproof paper, then fill with baking beans. Bake for 25 mins, or until starting to turn golden
  6. Remove the paper and baking beans, then return to the oven for another 5 mins, or until the pastry has completely dried out
  7. Take out of the oven, then turn the temperature down to 140°C/fan 120°C/Gas 1
  8. Spoon the jam evenly on the tart case. Heat the cream in a pan until it comes to a boil, then remove from the heat
  9. Whisk the remaining sugar and the yolks together, then slowly whisk in the cream
  10. Stir in the peach purée, then pour into the tart case
  11. Bake for 50-60 mins, or until the custard is set but has a slight wobble
  12. Remove and leave to cool to room temperature, then chill until needed
  13. Before serving, decorate the top of the tart with the peach slices and raspberries, then dust with icing sugar and top with mint, if you like