PEACHES 'N' CREAM TART

Peaches 'N' Cream Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

1 cup(s) finely chopped pecans
2/3 cup(s) all-purpose flour
1/2 cup(s) butter, melted
1/2 cup(s) heavy whipping cream
1 package(s) (8 ounces) cream cheese, softened
1/3 cup(s) sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
1 teaspoon(s) grated orange peel
1 can(s) (15 ounces) sliced peaches, well drained
1/2 cup(s) fresh raspberries
1/4 cup(s) apricot preserves
2 tablespoon(s) honey

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 peel; 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.