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Peaches 'n' Cream Tart

 Peaches 'n' Cream Tart
You'll find this luscious dessert as easy as it is elegant. Mary Ann Kosmas, a reader from Minneapolis, Minnesota, explains. "You can bake the crust ahead—then it's mostly a matter of whipping together the filling."--Mary Ann Kosmas, Minneapolis, Minnesota
6-8 ServingsPrep: 20 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup finely chopped pecans
  • 2/3 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1/2 cup heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1 teaspoon grated orange peel
  • 1 can (15 ounces) sliced peaches, well drained
  • 1/2 cup fresh raspberries
  • 1/4 cup apricot preserves
  • 2 tablespoons honey

Directions

  • In a small bowl, combine the pecans, flour and butter; press onto the
  • bottom and up the sides of an ungreased 9-in. tart pan with
  • removable bottom. Place pan on a baking sheet. Bake at 350° for
  • 25-30 minutes or until golden brown. Cool completely on a wire rack.
  • In a chilled small bowl, beat cream until soft peaks form; set aside.
  • In another small bowl, beat the cream cheese and sugar until fluffy.
  • Add extracts and orange peel; mix well. Beat in the whipped cream on
  • low speed. Spoon into crust. Refrigerate for 2-4 hours.
  • Just before serving, arrange peaches and raspberries over filling. In

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Peaches 'n' Cream Tart (continued)

Directions (continued)

  • a small saucepan or microwave, melt preserves and honey; mix well.
  • Carefully spoon or brush over fruit. Cut into wedges to serve.
  • Refrigerate leftovers. Yield: 6-8 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.