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.
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