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Peaches 'n' Cream Tart

Peaches 'n' Cream Tart
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.
10 ServingsPrep: 30 min. Bake: 15 min. + cooling

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

Directions

  • 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
© Taste of Home 2013

2 of 2

Peaches 'n' Cream Tart (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 slice) equals 347 calories, 25 g fat (13 g saturated fat), 50 mg cholesterol, 110 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013