Ingredients: |
Ingredients: 9 soft coconut macaroon cookies (half of a 13 3/4 oz. pkg.)
1 cup (4 oz.) ground pecans **see note
3 Tbsp. butter of margarine, melted
1/2 cup whipping cream
1 pkg (8 oz.) cream cheese, softened
1/3 cup sugar
2 tsp dark rum or orange juice
1 tsp vanilla
1/4 tsp almond extract
2 - 4 medium peaches, peeled, pitted and thinly sliced (1 1/2 to 3 cups)
2 Tbsp lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 tsp honey
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Directions: |
Directions:For crust:
Crumble macaroons (you should have about 2 cups). In a large mixing bowl, stir together macaroon crumbs, pecans and melted butter. Press mixture onto bottom and up sides of an 11 inch tart pan with a removable bottom or into a 12 inch pizza pan. Bake in a 350 degree oven until golden brown. Allow 15 to 18 minutes for the tart pan, and 12 to 15 minutes for the pizza pa. Cool on a wire rack.
**NOTE** to grind pecans, blend or process nuts 1/2 cup at a time in your food processor or blender.
Cover and blend till very finely chopped. Be careful not to over-process or the nuts will form a paste.
For filling, chill:
Chill a medium mixing bowl and beaters of an electric mixer. In the chilled bowl, beat the whipping cream with a mixer on medium speed till soft peaks form; set aside. In a small mixer bowl, beat cream cheese and sugar with an electric mixer on medium speed until fluffy. Add rum or orange juice, vanilla and almond extract; beat until smooth. Gently fold in whipping cream. Turn mixture into cooled crust, spread evenly. Cover and chill for 2 to 4 hours. Before serving, toss peach slices with lemon juice. Arrange peaches and raspberries over filling.
For glaze:
In a small saucepan combine preserves and honey; heat and stir just till melted. Snip any large
pieces of fruit out of the glaze. Strain glaze, if desired. Carefully brush or spoon over the fruit.
If using tart pan, gently remove sides. Transfer the tart to a serving platter. Cut into wedges and serve.
Makes 10 - 12 servings |
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