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Peaches ‘n’ Cream Raspberry Tart

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
  • Makes
    10 servings


  • 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


  • 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.
Nutrition Facts
1 piece: 326 calories, 24g fat (10g saturated fat), 46mg cholesterol, 126mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.
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  • Maureen
    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
    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 seasonII

  • jennheaney
    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.

  • Little_Muffin
    Sep 2, 2007

    No comment left

  • llarose70
    Aug 2, 2007

    No comment left