Amaretto Peach Tart - P

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READY IN: 2hrs 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1
    refrigerated pie crust, softened as directed on box (from 15-oz box)
  • FILLING
  • 1
    (8 ounce) package cream cheese, softened
  • 13
    cup sugar (or Splenda)
  • 2
    tablespoons Amaretto
  • TOPPING
  • 2
    tablespoons peach preserves
  • 1
    tablespoon Amaretto
  • 1
    lb fresh peach slices, thawed, well drained or 1 lb frozen sliced peaches, without syrup, thawed, well drained
  • mint leaf, garnish (optional)
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DIRECTIONS

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  • Heat oven to 450°F
  • Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom.
  • Trim edge if necessary.
  • Generously prick crust with fork.
  • Bake 9 to 11 minutes or until light golden brown.
  • Cool completely, about 30 minutes.
  • Reduce oven temperature to 375°F
  • In medium bowl with electric mixer, beat cream cheese and sugar on medium speed until light and fluffy.
  • Beat in 2 tablespoons amaretto and the eggs until well blended.
  • Pour into cooled baked shell.
  • Bake 18 to 22 minutes or until filling is set. Cool 10 minutes.
  • Refrigerate at least 1 hour or until completely cooled and set.
  • Just before serving, in medium bowl, mix preserves and 1 tablespoon amaretto.
  • If desired, strain mixture. Stir in peaches to coat.
  • Arrange peach slices over top of tart.
  • Garnish with mint leaves.
  • Store in refrigerator.
  • EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.
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