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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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. âItâs the perfect dessert for company during peach season,â says Brenda. Ingredients:
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 |
Directions:
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.
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