Peaches ’n’ Cream Tart

By flour_arrangements

BRENDA HARMON • Hastings, Minnesota
Fresh peach slices and big, juicy raspberries
crown this beautiful tart. An almond-flavored
cream filling and macaroon crust complement
the fruits. It’s the perfect dessert for company.

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

Preparation

Step 1

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.

2. Place pan on a baking sheet. Bake at 350°
for 12-14 minutes or until golden brown.
Cool completely on a wire rack.

3. In a small mixing bowl, beat cream until soft
peaks form; set aside. In another small mixing
bowl, beat cream cheese and sugar until
smooth. Beat in orange juice and extracts.
Fold in whipped cream. Spread over crust.

4. In a small bowl, combine peaches and
lemon juice. Arrange the peaches and
raspberries over filling.

5. In a small saucepan, combine preserves and
honey. Cook and stir over low heat until
melted; strain. Brush over fruit. Store in the
refrigerator.