Peach Tart with Island Crust

Peach Tart with Island Crust

  • Prep Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “The macaroon crust makes this tart worthwhile”

    Ingredients

  • 9soft macaroons
  • 1cupground pecans
  • 3tablespoonsmargarine, melted
  • 1/2 cupwhipping cream
  • 8ouncescream cheese, softened
  • 1/3 cupsugar
  • 2teaspoonsdark rum
  • 1teaspoonvanilla
  • 1/4 teaspoonalmond extract
  • 2 -4peaches, peeled,and thinly sliced
  • 2tablespoonslemon juice
  • 1/3 cupfresh raspberry
  • 1/4 cupapricot preserves
  • 2teaspoonshoney
  • Directions

  • For crust———–.
  • Crumble macaroons (two cups).
  • In large mixing bowl stir together macaroon crumbs, pecans and margerine.
  • Press mixture onto bottom and sides or and 11″ tart pan with a removable bottom Bake in 350 oven until golden brown, 15-18 minutes.
  • Cool on a wire rack.
  • For filling———.
  • In a chilled mixing bowl beat whipping cream until soft peaks form, set aside In a small bowl beat cream cheese and sugar until fluffy.
  • Add rum, vanilla and almond extract, beat until smooth.
  • Gently fold in whipped cream.
  • Turn mixture into cooled crust, spread evenly.
  • Cover and chill for 2-4 hours.
  • Before serving, toss peach slices with lemon juice.
  • Arrange peaches and raspberries over filling.
  • For glaze————-.
  • In a medium saucepan combine preserves and honey, stir until melted.
  • Strain glaze if desired to remove and large pieces of fruit.
  • Brush or spoon the glaze over fruit.
  • Reviews