Peach Melba Tarts

Peach Melba Tarts
Yield: 12 tarts Prep 15 mins Freeze 4 hrs to 6 hrs Cook 2 mins


  • 1/4 cup seedless red raspberry jam
  • 1/2 pint red raspberries (1 cup) plus 24 more for garnish
  • 1 1/2 pints (3 cups) vanilla ice cream
  • 1/4 teaspoon almond extract
  • 1 package (four individual cups; 16 ounces total) diced peaches in light syrup, drained
  • 1/3 cup slivered almonds, toasted (see Note)
  • 2 packages (6 per package) individual graham cracker crusts

Make It

1. In small nonstick skillet over low heat, melt jam, stirring, about 2 minutes. Remove from heat and stir in 1 teaspoon water. Cool 5 minutes. Set aside 24 raspberries for garnish. Gently stir remaining raspberries into jam mixture and set aside to cool.

2. Scoop the ice cream into a large bowl and place in the refrigerator to soften slightly, about 5 minutes.

3. Meanwhile, in a medium-size bowl, stir together almond extract, drained peaches and toasted almonds (setting aside a few slivers, if desired, for garnish). Set aside.

4. Spoon cooled raspberry mixture into pie shells, about 1 scant tablespoon mixture per crust. Stir ice cream briefly to make it smooth. Fold in peach mixture.

5. Working quickly so ice cream doesnt melt, spoon about 1/3 cup ice cream mixture into each pie shell. Place pies in the freezer on a tray to catch any drips. Freeze 4 to 6 hours.

6. Before serving, place reserved berries and almonds, if using, on pies. If desired, gently separate pies from foil liners. Makes 12 tarts.

Nutrition Facts

Amount Per Serving: cal. (kcal): 226, Fat, total (g): 9, chol. (mg): 3, sat. fat (g): 2, carb. (g): 33, fiber (g): 1, pro. (g): 4, sodium (mg): 181, Percent Daily Values are based on a 2,000 calorie diet.