Peach Melba Tart
With peach frangipane, raspberry-peach compote, poached peaches, vanilla whipped cream and a veil of peach jelly
This peach melba tart is light, refreshing, and full of summer flavor🍑 It starts with a crisp, buttery almond tart shell filled with a thin layer of peach frangipane, gently baked until golden. A swirl of raspberry and peach compote adds brightness, while softly poached peaches, infused with lemon zest, bring extra freshness and natural sweetness.
Finished with vanilla whipped cream, fresh peach slices, and a delicate sheet of peach jelly, this tart brings everything together — crisp texture, soft fruit, gentle acidity, and a touch of creaminess. It’s a fruit-forward dessert that’s juicy, balanced, and light, with just enough richness to feel complete. A beautiful dessert for warmer days. Hope you enjoy!
This recipe makes about 7 individual tarts using 7cm rings. I recommend lining the tart shells and preparing the compote and vanilla cream base the day before. On the day of serving, bake the shells + frangipane, pipe in the compote, poach the peaches, whip the cream, and assemble everything fresh.
Lemon almond tart shell:
110g unsalted butter, softened
70g icing sugar, sifted
zest of half a lemon, finely grated