Peaches 'n' Cream Raspberry Tart Recipe

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Peaches 'n' Cream Raspberry Tart Recipe
Peaches 'n' Cream Raspberry Tart Recipe photo by Taste of Home
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Peaches 'n' Cream Raspberry Tart Recipe

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5 2 4
Publisher Photo
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.
Recommended: 22 Best Summer Pies
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Peaches 'n' Cream Tart in Taste of Home August/September 2007, p53

Nutritional Facts

1 slice: 347 calories, 25g fat (13g saturated fat), 50mg cholesterol, 110mg sodium, 28g carbohydrate (24g sugars, 3g fiber), 5g protein.

  • 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
  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 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.
  4. In a small bowl, combine peaches and lemon juice. Arrange 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. Yield: 10 servings.
Originally published as Peaches 'n' Cream Tart in Taste of Home August/September 2007, p53

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Reviews forPeaches 'n' Cream Raspberry Tart

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MY REVIEW
cruisingail User ID: 1553892 253944
Reviewed Sep. 10, 2016

"I am a big fan of macaroons and made this recipe which was delicious. I wouldn't change a thing and think canned peaches would work as well when peaches are out of season

II"

MY REVIEW
jennheaney User ID: 1788607 155955
Reviewed Nov. 20, 2010

"I made this and it was delicious! I was in a hurry and couldn't find soft macaroons so I substituted the hard, flat macaroons and it still came out great."

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