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.
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Biddut khan
[email protected]I'm not much of a baker, but this recipe was easy to follow and the tart turned out great.
lady D.f Ekhator
[email protected]This tart is a work of art! It's so beautiful and delicious.
TM GAMER 7
[email protected]I was disappointed with this recipe. The tart was bland and lacked flavor.
shszman
[email protected]This tart was a bit too difficult to make. I think I'll stick to simpler recipes in the future.
NAJEEB ZAIB
[email protected]I'm not a huge fan of peaches, but I loved this tart. The raspberries and almond cream really balanced out the sweetness of the peaches.
Lomi Shet
[email protected]This tart is perfect for summer gatherings.
Hipolito Guzm√°n
[email protected]Yum!
Ayebaze Shallon
[email protected]This recipe is a keeper! The tart was absolutely delicious and I will definitely be making it again.
Ebu Hossain
[email protected]The crust was a bit soggy, but the filling was delicious. I think I'll try baking the crust for a few minutes before adding the filling next time.
lucy Ngwudo
[email protected]This tart was a bit too sweet for my taste, but overall it was still good. I think I would reduce the amount of sugar in the filling next time.
Marvin Paul Matovu
[email protected]I love how easy this recipe is to follow. The tart came together quickly and easily, and the results were impressive. The flavors were well-balanced and the presentation was beautiful.
Ahmed Hamdia
[email protected]Followed the recipe and the tart turned out great! The only change I made was to use a pre-made pie crust. It was a hit with my family and friends.
Owethu Ngoasheng
[email protected]This peach melba tart was a delightful treat! The combination of sweet peaches, tangy raspberries, and creamy almond cream was heavenly. The crust was flaky and buttery, and the filling was perfectly balanced. I loved the pop of color from the raspbe