Peach Tart With Island Crust

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 9 soft macaroons
• 1 cup ground pecans
• 3 tablespoons margarine, melted
• 1/2 cup whipping cream
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 2 teaspoons dark rum
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 2 -4 peaches, peeled,and thinly sliced
• 2 tablespoons lemon juice
• 1/3 cup fresh raspberry
• 1/4 cup apricot preserves
• 2 teaspoons honey

Recipe

• 1 for crust-----------.
• 2 crumble macaroons (two cups).
• 3 in large mixing bowl stir together macaroon crumbs, pecans and margerine.
• 4 press mixture onto bottom and sides or and 11" tart pan with a removable bottom bake in 350 oven until golden brown, 15-18 minutes.
• 5 cool on a wire rack.
• 6 for filling---------.
• 7 in a chilled mixing bowl beat whipping cream until soft peaks form, set aside in a small bowl beat cream cheese and sugar until fluffy.
• 8 add rum, vanilla and almond extract, beat until smooth.
• 9 gently fold in whipped cream.
• 10 turn mixture into cooled crust, spread evenly.
• 11 cover and chill for 2-4 hours.
• 12 before serving, toss peach slices with lemon juice.
• 13 arrange peaches and raspberries over filling.
• 14 for glaze-------------.
• 15 in a medium saucepan combine preserves and honey, stir until melted.
• 16 strain glaze if desired to remove and large pieces of fruit.
• 17 brush or spoon the glaze over fruit.