Peaches & Cream Tart
|Coconut macaroon cookies||9 (Soft)|
|Ground pecans||1 Cup (16 tbs)|
|Butter/Margarine||3 Tablespoon, melted|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Orange juice/Dark rum||2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Peaches||4 Medium, peeled, pitted, and thinly sliced|
|Lemon juice||2 Tablespoon|
|Raspberries||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄4 Cup (4 tbs)|
1 Chill a medium mixing bowl and the beaters of an electric mixer.
2 For crust, crumble macaroons (you should have about 2 cups). In a large mixing bowl stir together the macaroon crumbs, pecans, and butter or margarine. Press mixture onto bottom and up side of an 11-inch tart pan with a removable bottom or into a 12-inch pizza pan. Bake in a 350° oven for 15 to 18 minutes for the tart pan, 12 to 15 minutes for the pizza pan, or until golden brown. Cool on a wire rack.
3 For filling, in the chilled bowl beat whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Set aside.
4 In a small mixing bowl beat cream cheese and sugar with an electric mixer on medium speed until fluffy. Add rum or orange juice, vanilla, and almond extract; beat until smooth. Gently fold in whipped
cream. Turn mixture into cooled crust; spread evenly. Cover and refrigerate for 2 to 4 hours.
5 Before serving, toss the peach slices with lemon juice. Arrange peaches and raspberries over filling.
6 For glaze, in a small saucepan combine preserves and honey; heat and stir just until melted. Snip any large pieces of fruit in the glaze. If desired, strain glaze. Carefully brush or spoon the glaze over the fruit. If using a tart pan, gently remove side; transfer the tart to a serving platter. If desired, garnish with fresh lemon thyme sprigs.