Peaches and Cream Tart


  • 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.)
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  • 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


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


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