Raspberry Peach Tart
This tart is the perfect way to showcase the season's juiciest and most flavorful fruits! A flaky and buttery crust is filled with a luscious and sweet mixture of peaches and raspberries, making for a dessert that's both elegant and comforting.
1 hr 20 min
1 hr 20 min
1 hr 20 min
1 hr 20 min
for 6 servings
- 1 cup all purpose flour (125 g)
- ¼ cup granulated sugar (50 g)
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 can peach
- ½ cup raspberry jam (160 g), plus more as needed
- 1 cup whole milk (240 mL)
- ½ package instant vanilla pudding mix
- ¼ cup vanilla coffee creamer (60 mL)
Raspberry Meringue Cookies
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar (100 g)
- 4 tablespoons seedless raspberry jam, divided
- raspberry, fresh or frozen and thawed, for garnish
- Calories 333
- Fat 3g
- Carbs 68g
- Fiber 3g
- Sugar 43g
- Protein 7g
Estimated values based on one serving size.
- Make the crust: Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, sugar, and salt. Pour in the melted butter and mix until thoroughly combined.
- Press the dough evenly along the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom.
- Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Let cool completely.
- Make the filling: Place a strainer over a medium bowl. Pour the peaches into the strainer and reserve the juices. Transfer the peaches to a separate bowl and use a fork or potato masher to mash into small pieces. Set aside.
- Spread the raspberry jam over the bottom of the cooled tart crust, adding more as needed to make an even layer. Freeze for 10 minutes to harden slightly.
- In a large bowl, combine the milk, vanilla pudding, coffee creamer, and ¼ cup (60 ml) of the reserved peach juice. Whisk for 2 minutes, until the pudding thickens. Stir in the mashed peaches and let sit for 5 minutes to set.
- Spread the pudding mixture over the tart crust. Cover with plastic wrap, letting it gently fall directly on the surface, and chill the tart in the freezer for 2 hours.
- Make the meringue cookies: Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper or a nonstick mat.
- In a large, clean, dry bowl, whip the egg whites and cream of tartar with an electric hand mixer on low speed until foamy. Increase the mixer speed to high and continue whipping until soft peaks form.
- Reduce the speed to low and gradually add the sugar to the egg whites, increasing the speed as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5–7 minutes, until the meringue is very thick and shiny with stiff peaks. Gently fold in 2 tablespoons of raspberry jam.
- Fit a piping bag or zip-top bag with a star tip. Stand the bag in a tall drinking glass and fold the edges over the outside of the glass. Paint the remaining 2 tablespoons of raspberry jam inside the bag. Fill the bag with the meringue.
- Pipe 1-inch (2-cm) wide “kisses” of meringue onto the prepared baking sheet, spacing about ½ inch (1 cm) apart.
- Bake the meringues for about 1 hour, or until you can easily lift them off of the baking sheet. Cool at room temperature until no longer warm to the touch.
- Arrange the cooled meringues and raspberries, if using, on top of the tart in a decorative pattern.
- Remove the tart from the pan, then slice and serve.
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