Peach Melba Tart with Strawberries

Name: Peach Melba Tart with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 pre-made tart shell; 1 cup fresh strawberries, sliced; 2 ripe peaches, peeled and sliced; 1/2 cup sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1/2 lemon, juiced; Whipped cream; Fresh mint leaves

Highlighted under: French Bistro

I absolutely love making this Peach Melba Tart with Strawberries, especially during the summer when the fruit is in its prime. The combination of juicy peaches and sweet strawberries, nestled in a crisp tart shell, creates such a delightful dessert. Each bite is a perfect blend of flavors, and the vibrant colors make it an eye-catching centerpiece for any occasion. Plus, using seasonal fruits means it’s freshness that you can taste in every slice.

Created by

The Chefbenbakes Team

Last updated on 2026-03-11T19:40:08.199Z

While experimenting with dessert recipes, I stumbled upon the classic Peach Melba and knew I had to give it a new twist. I decided to incorporate strawberries for an extra layer of flavor and to brighten the presentation. The tart has become a family favorite at our summer gatherings, and I love how the fresh fruit shines through each bite.

One tip I found essential is to let the tart cool completely before adding the fruit topping to prevent the juices from making the crust soggy. This tart never lasts long on the table, and I often get requests for the recipe!

Why You'll Love This Tart

Fresh, juicy peaches and strawberries create a refreshing combination.
A crisp tart shell adds the perfect crunch to the soft fruit.
Delightfully elegant, making it ideal for gatherings and celebrations.

Understanding the Tart Shell

The tart shell serves as the foundation for your Peach Melba Tart, providing texture and structural integrity. Using a pre-made tart shell not only saves time but also ensures a consistent result. Look for one that is buttery and crisp. You can also make your own if you prefer, using a combination of flour, butter, sugar, and a pinch of salt. The key to a perfect crust is to handle the dough minimally and chill it before baking to prevent shrinking during the bake.

Baking the tart shell until it is lightly golden creates a crisp texture that contrasts beautifully with the luscious fruit filling. If you notice any air bubbles forming during baking, gently poke them with a fork to allow steam to escape. This will help prevent a soggy bottom. Keep an eye on the tart shell as it bakes; a baking time that’s too long can lead to overly browned edges, while underbaking may result in a raw shell.

Choosing and Preparing the Fruit

Selecting ripe peaches and strawberries is essential for achieving the best flavor in your tart. Look for peaches that yield slightly to gentle pressure and have a fragrant aroma; this indicates ripeness. If you can't find ripe peaches, consider using canned peaches in light syrup as an alternative, which can provide similar sweetness. When slicing the fruit, aim for uniform pieces so that they cook evenly and maintain a pleasing appearance as you assemble the tart.

To enhance the flavor of the fruit filling, I recommend tossing the sliced peaches and strawberries with sugar, cornstarch, vanilla extract, and lemon juice, allowing them to sit for about 10 minutes. This not only helps the sugar dissolve and extract juices but also allows the cornstarch to activate, which thickens the filling as it bakes. The result will be a glossy, cohesive mixture that blends beautifully with the tart shell.

Ingredients

For the Tart

1 pre-made tart shell
1 cup fresh strawberries, sliced
2 ripe peaches, peeled and sliced
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 lemon, juiced

For Garnish

Whipped cream
Fresh mint leaves

Combine all these ingredients to prepare the tart topping and garnishes before baking.

Instructions

Prepare the Tart Shell

Preheat your oven to 350°F (175°C). Place the pre-made tart shell in a tart pan and poke a few holes in the bottom with a fork. Bake for 10-12 minutes until lightly golden. Remove and let cool.

Make the Filling

In a mixing bowl, combine sliced strawberries and peaches with sugar, cornstarch, vanilla extract, and lemon juice. Toss gently until the fruit is evenly coated.

Assemble the Tart

Once the tart shell has cooled, fill it with the fruit mixture, spreading it evenly. Bake for an additional 15-20 minutes until the fruit is bubbly and slightly caramelized.

Garnish and Serve

Allow the tart to cool completely. Serve with whipped cream and garnish with fresh mint leaves for added flavor.

Enjoy this delicious tart with friends and family!

Pro Tips

For the best flavor, use ripe fruits and consider adding a sprinkle of cinnamon to the filling for an extra warmth.

Storing and Serving

Your Peach Melba Tart can be stored in the refrigerator for up to three days. If you have leftover tart, cover it loosely with plastic wrap or place it in an airtight container to maintain freshness while preventing the crust from getting soggy. I recommend enjoying the tart cold or at room temperature; this way, the fruity flavors are more pronounced and refreshing.

When it’s time to serve, a dollop of whipped cream adds a delightful creaminess that perfectly complements the fruity tartness. For a twist, consider drizzling a bit of honey or a fruit coulis over the top for added sweetness and visual appeal. You can also top it with toasted almond slices for an extra layer of texture and flavor.

Variations and Customizations

While this recipe features peaches and strawberries, feel free to customize it with other seasonal fruits. Blackberries, raspberries, or even slices of ripe nectarines can be fantastic alternatives that will add unique flavor profiles. Mixing different types of fruit can create a layered taste that keeps things exciting with each bite.

If you're looking for a way to make this dessert more indulgent, consider enriching the filling with a splash of almond extract or a sprinkle of cinnamon. These warm flavors can enhance the natural sweetness of the fruit and add depth to your tart. You can also replace the sugar with a sugar substitute if you're watching your intake, but be sure to check if the substitute caramelizes well when baked.

Questions About Recipes

→ Can I use frozen fruit?

Yes, but make sure to thaw and drain excess liquid before using it to prevent a soggy tart.

→ How do I store leftovers?

Store any leftover tart in the refrigerator, covered, for up to three days.

→ Can I substitute the tart shell?

Absolutely! You can use a shortbread crust or graham cracker crust instead of a regular tart shell.

→ What can I use as a substitute for sugar?

You can use honey or maple syrup; however, adjust the quantity according to your taste preference.