AMARETTO PEACH TART - P

Amaretto Peach Tart - P image

Provided by Nana Lee

Categories Dessert

Time 2h35m

Yield 10 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, softened as directed on box (from 15-oz box)
1 (8 ounce) package cream cheese, softened
1/3 cup sugar (or Splenda)
2 tablespoons Amaretto
2 eggs
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)

Steps:

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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.