Peach Melba Tarts – a delicious recipe with seedless raspberry jam, water, red raspberries, vanilla ice cream, almond, peaches. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place ice cream in refrigerator to soften slightly.
2
In a small nonstick pan, melt jam over low heat, stirring, about 2 minutes. Remove from heat, stir in water & cool for 5 minutes.
3
Set aside 24 raspberries for garnish; add remaining 1 cup to jam mixture & stir gently.
4
Spoon cooled raspberry sauce in tart crusts, about 1 tablespoon each.
5
Stir together peaches, almond extract & toasted almonds. Remove ice cream from refrigerator, stir it smooth & fold in peach mixture.
6
Working quickly, spoon 1/3 cup ice cream atop raspberries in each shell.
7
Place pies on a baking sheet & freeze 4-6 hours.
8
Before serving, garnish each tart with 2 reserved raspberried.
9
**** To toast almonds, heat oven to 350u00b0. Soread nuts on a baking sheet & bake 8-10 minutes. Cool completely.
1078
kcal
Calories
36
g
Fat
32
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup seedless raspberry jam, 1 teaspoon water, 1 cup red raspberries, 24 more for garnish, 3 cups vanilla ice cream, and more.
Yes, Peach Melba Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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