Ingredients

• 2 cups crumbled soft macaroon cookies
• 1 cup ground pecans
• 3 Tbsp. butter, melted
• 1/2 cup heavy whipping cream
• 1 package cream cheese, softened (8oz.)
• 1/3 cup sugar
• 2 tsp. orange juice
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 4 medium fresh peaches, peeled and sliced or 3 cup frozen unsweetened slices peaches, thawed
• 2 Tbsp. lemon juice
• 1/2 cup fresh raspberries
• 1/4 cup apricot preserves
• 2 tsp. honey

Directions

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 inch fluted tart pan with removable bottom. Place pan on a baking sheet.

Bake at 350 degrees F for 12-14 minutes or until golden brown. Cool completely on a wire rack. In a small mixing bowl, beat cream until soft peaks form; set aside. In another small mixing bowl; beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.

In a small bowl, combine peaches and lemon juice. Arrange peaches and raspberries over filling. In a small saucepan, combine preserves and honey. Cook and stir over low heat until melted; strain. Brush over fruit. Store in refrigerator.

By Robin from Washington, IA

Source: Taste of Home