Peaches 'n' Cream Tart Recipe

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

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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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 1/2 teaspoon 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 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.
Originally published as Peaches N Cream Tart in Country Woman May/June 1995, p9

  • 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 vanilla extract
  • 1/2 teaspoon 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
  1. 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.
  2. 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.
  3. Just before serving, arrange peaches and raspberries over filling. In 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.
Originally published as Peaches N Cream Tart in Country Woman May/June 1995, p9

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