Peach Melba Tarts

Prep 15 m
Freeze 240 - 360 m
Cook 2 m



  1. 1 of 6 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. 2 of 6 Scoop the ice cream into a large bowl and place in the refrigerator to soften slightly, about 5 minutes.
  3. 3 of 6 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. 4 of 6 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. 5 of 6 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. 6 of 6 Before serving, place reserved berries and almonds, if using, on pies. If desired, gently separate pies from foil liners. Makes 12 tarts.
Nutrition Information for Peach Melba Tarts
Servings Per Recipe:
Per Serving: 1 g fiber, 181 mg sodium, 226 kcal cal., 4 g pro., 33 g carb., 9 g Fat, total, 3 mg chol., 2 g sat. fat