Peaches and Cream Tart
Peaches and Cream Tart. This incredibly pretty dessert starts with a delicious crust made from ground almonds and macaroon cookies. The filling is just as delicious, a creamy almond flavored cream cheese, fresh fruit and an apricot honey glaze.
How to Peel Fresh Peaches
- Fill a large pot with water, bring to a boil
- Add rinsed peaches to the boiling water
- Blanch 30 to 60 seconds
- Place blanched peaches in a bowl of ice water (to keep them from cooking)
- Peaches should peel easily, use a small paring knife
How to Make Crust Ahead
MORE DELICIOUS PEACH DESSERT RECIPES
- POTLUCK PEACH SLAB PIE
- MOM’S PEACH COBBLER
- CINNAMON VANILLA PEACH PIE ICE CREAM
- QUICK CINNAMON ROLL PEACH COBBLER
- PEACH CHEESECAKE DIP
- SLOW COOKER PEACH COBBLER
- PEACH TOFFEE TARTLETS
- PEACHES AND CREAM CHEESE BARS
Peaches and Cream Tart
Yield:
Serves 10
Prep Time:
30 minutes
Cook Time:
14 minutes
Total Time:
44 minutes
The perfect dessert for a brunch!
Ingredients
For the Crust:
- 2 cups crumbled soft macaroon cookies (about 1 - 13 ounce package)
- 1 cup ground almonds
- 3 tablespoons butter, melted
For the Filling:
- 1/2 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons orange juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 4 medium peaches, peeled and sliced or 3 cups frozen unsweetened sliced peaches, thawed
- 1/2 cup fresh raspberries
- 1/4 cup apricot preserves
- 2 teaspoons honey
Instructions
For the Crust:
- Preheat oven to 350°.
- In a food processor bowl add cookies, process until the cookies reach a crumb. NOTE: You will need to do this in two batches.
- Pour cookie crumbs into a large bowl.
- Process the almonds.
- Pour the cookies crumbs back into the food processor with the almonds and add the melted butter.
- Process until blended.
- Press onto the bottom and up the sides of an 11-inch fluted tart pan with a removable bottom.
- Place pan on a baking sheet. Bake for 12 to 14 minutes or until golden brown.
- Cool completely on a wire rack.
For the Filling:
- Beat whipping cream until soft peaks form; set aside.
- In another bowl beat cream cheese and sugar until smooth.
- Beat orange juice and extracts into the cream cheese mixture.
- Fold in whipped cream.
- Spread over crust.
- Arrange peaches and raspberries over filling.
- In a small saucepan, combine preserves and honey.
- Cook and stir over low heat until melted.
- Brush over fruit.
- Store in the refrigerator.
Notes
This recipe is adapted from the Best of Taste Of Home Volume 2 cookbook.
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Oh my! That looks so yummy! Did you save a e a little piece! I love tarts…. Especially with peaches…. 🙂
What a fabulous party! I see lots of creative wonderfulness!
hugs x
Crystelle
Crystelle Boutique
woow!looks wonderful, and the colors are great!
Very tempting! hopping in from Adorned from Above link up.
What a beautiful looking dessert. I do love tarts.The colors in this dessert are amazing, great photo.
This looks so good! I haven’t made very many tarts, but I love peaches, so I might just have to give it another shot! 🙂
so yummy! Would go well with the tea I’m drinking right now :o)
This is a beautiful tart! Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
Hope to see you again soon!
Miz Helen
I made these 2-3 times and my families love them.. They r so delicious
Can alternate this with different fruits??
Sure Arlene! Use berries or cooked apples.
Thanks Arlene for such a sweet comment. I’m glad you and your family enjoys this recipe as much a mine does. ♥
I just made the tart today and oh boy was that yummy!!! Thank you!!
Thanks! Yes….anything with cream cheese is always a winner. ♥
Where can I find soft macaroon cookies for the crust? Help with this pet of the recipe!
Hi Nilda, I found them on the cookie isle. I think if you can only find crunchy macaroon cookies they would work find too.
can I use frozen peaches?
Hi Marian, Yes you can use frozen peaches.