Tarta De Melocoton (Peach Tart) Recipe

Name: Tarta De Melocoton (Peach Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar calanda peach; 4 12 ounces butter; 3 egg yolks; 3 ounces sugar; 7 ounces flour; 1 teaspoon baking powder; butter, for greasing the tin; flour, for the tin; 3 egg whites; 7 ounces sugar; 9 ounces peeled ground almonds; 1 lemon, zest of

Servings: persons

1 jar calanda peach
4 12 ounces butter
3 egg yolks
3 ounces sugar
7 ounces flour
1 teaspoon baking powder
butter, for greasing the tin
flour, for the tin
3 egg whites
7 ounces sugar
9 ounces peeled ground almonds
1 lemon, zest of

1
Work the butter with the sugar to form a paste.
2
Add the egg yolks one by one and finally the flour mixed with the baking powder.
3
Grease a 9 inch tart pan with a removable base and sprinkle with flour.
4
Line the base and walls with the pastry.
5
Beat the egg whites with the sugar until stiff.
6
Add the lemon zest and gently fold in the ground almonds.
7
Drain the peaches and slice.
8
Place half the slices on the pastry base and cover with the almond meringue.
9
Bake in the oven at 350 degrees F for half an hour.
10
Remove and arrange the rest of the peach slices on top.
11
Bake for a further half hour.
12
Cover with a sheet of aluminum foil or greased paper to prevent burning.

1764

kcal

Calories

128

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 jar calanda peach, 4 12 ounces butter, 3 egg yolks, 3 ounces sugar, and more.

Yes, Tarta De Melocoton (Peach Tart) 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.

That's it — enjoy your meal!

Tarta De Melocoton (Peach Tart)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions