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Amaretto Peach Tart

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Amaretto Peach Tart
  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 10
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Creamy amaretto filling topped with sweet peaches make this irresistible tart one of summer’s must-make desserts.

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

1
package (8 oz) cream cheese, softened
1/3
cup sugar
2
tablespoons amaretto or 1/4 teaspoon almond extract
2
eggs

Topping

2
tablespoons peach preserves
1
tablespoon amaretto or 1/8 teaspoon almond extract
2
cups thinly sliced peeled peaches (2 to 3 medium)

Directions

  • 1 Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST. Bake 10 minutes. If crust puffs in center, flatten gently with back of wooden spoon. Cool on cooling rack 15 minutes. Reduce oven temperature to 375°F.
  • 2 In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in 2 tablespoons amaretto and the eggs until well blended. Pour into partially baked crust.
  • 3 Bake 18 to 22 minutes or until filling is set. Cool 10 minutes. Refrigerate 1 hour or until completely cooled and set.
  • 4 Just before serving, in medium microwavable bowl, microwave preserves on High 20 seconds. Stir in 1 tablespoon amaretto. Add peaches; stir to coat. Arrange peach slices over top of tart. Remove tart from side of pan. Cover and refrigerate any remaining tart.
Tips  

One bag (16 ounces) frozen sliced peaches without syrup, thawed and well drained, can be substituted for the fresh peaches.

Nutrition Information 
No nutrition information available for this recipe
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