Recipe - Amaretto Peach Tart

CRUST
1 Pillsbury Refrigerated Pie
Crust (from 15 oz. pkg.)

FILLING
1 8 oz. pkg. cream cheese,
softened
1/3 cup Sugar
1 tablespoon Amaretto
2 Eggs

TOPPING
2 tablespoon Peach preserves
1 tablespoon Amaretto
1 16 oz. pkg. frozen cut or sliced up
peaches without syrup,
thawed, well drained
Mint leaves, if desired

Heat oven to 450øF. Prepare pie crust for onecrust 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
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to
Celebrate Spring.

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Apr
19, 1999