Peaches 'n' Cream Tart
Peaches 'n' Cream Tart Recipe
2 cups crumbled soft macaroon cookies
1 cup ground pecans
3 tablespoons butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
2 teaspoons orange juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
4 medium peaches, peeled and sliced or 3 cups frozen unsweetened sliced peaches, thawed
2 tablespoons lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 teaspoons honey
In a food processor, combine the crumbled cookies, pecans and butter; cover and process until blended. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
Place pan on a baking sheet. Bake at 350° for 12-14 minutes or until golden brown. Cool completely on a wire rack.
In a small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
In a small bowl, combine peaches and lemon juice. Arrange peaches and raspberries over filling.
In a small saucepan, combine preserves and honey. Cook and stir over low heat until melted; strain. Brush over fruit. Serve with a scoop of vanilla ice cream. Can be stored in the refrigerator.