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Lemon and Peach Melba Tartlets

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Lemon and Peach Melba Tartlets
  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 6
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Serve your family these delicious tartlets made using lemon curd and topped with raspberry jam – a delightful dessert.
Updated Feb 8, 2011

Ingredients

  • 2 tablespoons seedless raspberry jam
  • 2 teaspoons brandy
  • 1/2 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup purchased lemon curd
  • 1 (4-oz.) pkg. (6) single-serve graham cracker crusts
  • 1 peach, peeled, coarsely chopped

Steps

  • 1
    In small saucepan, combine jam and brandy. Heat over low heat until jam is melted, stirring occasionally. Cool slightly.
  • 2
    Meanwhile, in medium bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Fold in lemon curd. Spoon mixture evenly into crusts.
  • 3
    Stir chopped peach into jam mixture. Spoon over whipped cream mixture in crusts. Serve immediately or refrigerate until serving time. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    Lemon curd is made with lemon juice, sugar, butter and egg yolks. The mixture is cooked until it is thick and creamy. In England, lemon curd is a traditional topping for scones. Look for lemon curd in the gourmet-food section or near the jams in your supermarket.
  • tip 2
    One cup of frozen whipped topping, thawed, can be used in place of the whipping cream and powdered sugar.
  • tip 3
    Assemble these lovely tartlets and refrigerate, uncovered, for up to 4 hours.

Nutrition Information

270 Calories, 13g Total Fat, 1g Protein, 37g Total Carbohydrate, 27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
140mg
6%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
27g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 2 Fruit; 2 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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