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Peaches 'n' Cream Raspberry Tart Recipe

Peaches 'n' Cream Raspberry Tart Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling YIELD:10 servings


  • 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.

Nutritional Facts

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

Reviews for Peaches 'n' Cream Raspberry Tart

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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"

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


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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