Peaches 'n' Cream Tart


Peaches 'n' Cream Tart Recipe    


Serves 10 

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.