Hamdi Saidani This elegant, crispy Pioneer Woman peach melba tart is made with a single sheet of puff pastry topped with thinly sliced peaches and finished with a drizzle of homemade raspberry sauce. It takes about an hour from start to finish with very little hands-on work.
The tart is basically a flat, open-faced pastry with peach slices arranged in overlapping diagonal rows inside a scored border. That scored line is what creates the puffed-up frame around the edges while the center stays flat under the weight of the fruit. Use a paring knife and press firmly enough to cut through the top layer of pastry without going all the way through. That border puffs up like a golden picture frame around the peaches.
The raspberry sauce is what makes this a true peach melba. You simmer raspberries with honey, sugar, and a splash of water until thick, then strain out the seeds. Pipe it from a corner-cut zip-top bag so you get thin, controlled lines across the tart instead of a messy pour. Make the sauce while the tart bakes so both are ready at the same time.
Pioneer Woman Peach Melba Tart
Description
This Pioneer Woman peach melba tart layers thinly sliced peaches on crispy puff pastry and drizzles a strained raspberry sauce over the top for an elegant summer dessert.
Ingredients
Instructions
- Preheat the oven to 425°F. Place the peach slices in a large bowl. Sprinkle with the flour, salt, and 1/4 cup of the sugar. Toss gently until coated.
- Coat a baking sheet with cooking spray. Unfold the thawed puff pastry onto the sheet. Using a paring knife, score a 1-inch border around the entire edge of the pastry without cutting all the way through.
- Arrange the peach slices inside the scored border in diagonal rows, overlapping slightly as you go.
- Bake until the pastry is puffed and deep golden brown and the peach juices are bubbling, 25 to 30 minutes.
- Use a spatula to loosen the pastry from the baking sheet while still warm. Let cool to room temperature.
- While the tart bakes, combine the raspberries, honey, the remaining 1/4 cup of sugar, and the water in a medium saucepan over medium heat. Bring to a simmer, lightly smashing the berries. Cook, stirring, until thick, 8 to 10 minutes.
- Pour the raspberry mixture through a fine mesh strainer into a bowl, pressing on the solids with a spoon. Discard the seeds.
- Transfer the strained sauce to a small zip-top bag. Cut off a tiny corner and drizzle the sauce in lines over the cooled tart.
FAQs
What does “peach melba” mean?
It’s a classic dessert combination of peaches and raspberry sauce, originally created by a French chef in the 1890s. The raspberry drizzle is what turns a plain peach tart into a melba. Without it, you just have peaches on puff pastry.
What do I serve it with?
A scoop of Vanilla Ice Cream alongside each slice. For a dessert table, the peach-raspberry crisp next to it gives guests a casual, spoonable option using the same fruit pairing in a completely different format. The Peach Parcels alongside add a fun, individual wrapped presentation against this flat, sliceable tart.
Why score the border instead of cutting all the way through?
Scoring the top layer lets that outer inch of pastry puff up freely while the center stays flat and holds the fruit. Cutting all the way through separates the border entirely, and the edges slide away from the center during baking instead of framing it.
Can I make the raspberry sauce ahead of time?
Up to 3 days in advance, stored in the fridge. It thickens further as it chills. Let it come to room temperature or warm it briefly in the microwave before piping so it flows smoothly from the bag.
Why did my puff pastry not puff up around the edges?
The pastry probably wasn’t cold enough when it went into the oven, or the scored line wasn’t deep enough. Thaw puff pastry just until pliable, not soft. If it feels warm or sticky, refrigerate it for 10 minutes before scoring and assembling. A firm score line is what tells the border where to rise.
