Peaches 'n' Cream Tart

By miss5elements

Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.

Ingredients

• 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

Details

Servings 10
Preparation time 30mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Store in the refrigerator. Yield: 10 servings.