Amaretto Peach Tart Crust
1 Pillsbury Refrigerated Pie Crust (from 15 oz. pkg.)
Filling
1 8 oz. pkg. cream cheese, softened
1/3 c Sugar
1 tb Amaretto
2 Eggs
Topping
2 tb Peach preserves
1 tb Amaretto
1 16 oz. pkg. frozen sliced peaches without syrup, thawed, well drained
Mint leaves, if desired
Heat oven to 450øF. Prepare pie crust for one-crust baked shell using 10 inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450øF for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
Reduce oven temperature to 375øF. In medium bowl, combine cream cheese and sugar; beat until light and fluffy. Add 2 tablespoons amaretto and eggs; blend well. Pour into cooled baked shell.
Bake at 375øF. for 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, combine preserves and 1 tablespoon amaretto; mix well. If desired, strain mixture. Add peaches; stir to coat. Arrange peach slices over top of tart. Garnish with mint leaves. Store in refrigerator. Yield: 10 servings
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