Peaches 'n' Cream Raspberry Tart Recipe

5 3 5
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 3 5
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 coconut macaroons (about 9 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
  • 1/4 cup apricot preserves
  • 2 teaspoons honey
  • 4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
  • 2 tablespoons lemon juice
  • 1/2 cup fresh raspberries

Directions

Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. 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 piece: 326 calories, 24g fat (10g saturated fat), 46mg cholesterol, 126mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

  • 2 cups crumbled soft coconut macaroons (about 9 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
  • 1/4 cup apricot preserves
  • 2 teaspoons honey
  • 4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
  • 2 tablespoons lemon juice
  • 1/2 cup fresh raspberries
  1. Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
  2. Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
  3. For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
  4. For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. 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
Maureen User ID: 9235191 271894
Reviewed Aug. 17, 2017

"I have been making this exact tart since the 1980s. It originally appeared on the cover of the Better Homes & Gardens magazine. I immediately went out and bought a tart pan. I make my own coconut macaroons for this recipe. It is my family's favorite summer dessert. Canned peaches will NOT work as well, but if you must make it in the off season, they will do in a pinch. DO NOT overcook the crust. 15 minutes is usually plenty of baking time. Blackberries or Boysenberries will also work nicely in place of the Raspberries. It's my favorite dessert to make. ---Maureen Murphy, Portland, OR"

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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