PEACHES AND CREAM TART RECIPE RECIPES

Steps:

• In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack., In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange zest; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours. , Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers.

Steps:

• For crust, crumble macaroons (you should have about 2 cups). In a large mixing bowl stir together macaroon crumbs, pecans, and margarine or butter. Press mixture onto bottom and up sides of an 11-inch tart pan with a removable bottom or into a 12-inch pizza pan. Bake in a 350 degree F oven until golden, allowing 15 to 18 minutes for the tart pan or 12 to 15 minutes for the pizza pan. Cool on a wire rack.
• For filling, chill a small mixing bowl and beaters of an electric mixer. In the chilled bowl beat whipping cream with a mixer on medium speed until soft peaks form; set aside. In a medium 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 chill in refrigerator for at least 2 hours or up to 4 hours.
• Before serving, toss peach slices with lemon juice. Arrange peaches and raspberries over filling. For glaze, in a small saucepan combine preserves and honey; heat and stir just until melted. Strain glaze, if desired, or snip any large pieces of fruit. Carefully brush or spoon the glaze over the fruit. If using tart pan, gently remove sides; transfer the tart to a serving platter. Cut into wedges to serve. Makes 10 to 12 servings.