Almond Peach Melba Tart

Votes: 1

Photo of the dish: Yunhee Kim

This recipe uses a cream made from two types of cream cheese instead of ice cream. The cream is filled into an almond cake layer, pre-baked in the oven. Sliced peaches are placed on top of the cream and covered with peach glaze. The tart is topped with raspberries and flaked almonds.

Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8

A new twist on the classic Peach Melba dessert, created by French chef Auguste Escoffier in honor of opera diva Nellie Melba. The classic dessert consists of ice cream, peaches, and raspberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the cake:

1/2 cup almond flakes
3/4 cup flour
2 tbsp. granulated sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces

For the glaze:

1 diced peach
1/2 cup granulated sugar
2 wide strips of lemon zest and 1 tsp. freshly squeezed lemon juice

For filling and decoration:

1/2 cup cheese ricotta
225 gr. cottage cheese room temperature cheese
1/4 cup powdered sugar
A pinch of freshly ground nutmeg
2 firm peaches, thinly sliced
1/2 cup raspberries

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Cooking the dish according to the recipe:

Prepare the cake base: Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Place the almond flakes on a baking sheet and bake for 5 minutes until lightly golden. Transfer to a bowl and cool completely.
In a food processor, combine the flour, 1/3 cup toasted almonds, granulated sugar, and salt and pulse until smooth. Add the butter and pulse again until coarsely ground. Add 2 tablespoons of cold water and pulse until the dough begins to come together.

Place the dough on plastic wrap and form it into a circle. Wrap it tightly in plastic wrap and refrigerate for 15 minutes until slightly firm. Remove the plastic wrap. Then, place it in a 22-cm springform pan and use your hands to spread it into an even layer along the bottom and sides of the pan. Refrigerate for 10 minutes.

Place the pan on a baking sheet. Cover the dough with foil and place baking weights or dried beans on top. Bake for about 20 minutes, until the edges are lightly browned. Remove the foil and weights and continue baking for another 15-20 minutes, until the entire crust is golden brown. Remove the pan from the oven and let cool completely.
Prepare the glaze: In a small saucepan, combine the diced peaches, granulated sugar, lemon zest and juice, and 1 cup water. Bring to a boil and simmer over medium heat for about 10 minutes, until the peaches are soft and the syrup has thickened. Remove the lemon zest and let the glaze cool.
Prepare the filling: In a bowl, mix the ricotta, cream cheese, powdered sugar, and nutmeg until smooth. Spread the filling evenly over the crust. Arrange the peach slices on top in concentric circles. Spread with glaze, reserving 1 tablespoon.

Gently fold the raspberries into the reserved glaze, then arrange them on top of the pie along with the remaining toasted almonds. Serve immediately or cover and refrigerate for up to 4 hours.