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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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 aheadthen it's mostly a matter of whipping together the filling. -Mary Ann Kosmas, Minneapolis, Minnesota Ingredients:
1 cup finely chopped pecans |
2/3 cup king arthur unbleached 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:
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.
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