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Peaches & Cream Tart

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  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
  Vanilla 1 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)
  Honey 2 Teaspoon

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.

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Peaches & Cream Tart Recipe