Lady Behind The Curtain - Peaches & Cream Tart

A wonderful tart with a almond and macaroon crust filled with a almond flavored cream and topped with fruit.  This peaches & cream tart light dessert is perfect for a summer or spring brunch.

Peaches & Cream Tart

Preparation 30 minutes 2017-10-19T00:30:00+00:00 Cook Time 14 minutes 2017-10-19T00:14:00+00:00 Serves Serves 10     adjust servings


For the Crust

  • 2 cups crumbled soft (store bought) coconut 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


For the Crust:

  1. Preheat oven to 350 degrees.
  2. In a food processor, crumble the cookies. NOTE: You will need to do this in two batches.
  3. Pour cookie crumbs into a large bowl.
  4. Process the almonds.
  5. Pour the cookies crumbs back into the food processor with the almonds and add the melted butter.
  6. Process until blended.
  7. Press onto the bottom and up the sides of an ungreased 11-inch fluted tart pan with removable bottom.
  8. Place pan on a baking sheet. Bake for 12 to 14 minutes or until golden brown.
  9. Cool completely on a wire rack.

For the Filling:

  1. Beat whipping cream until soft peaks form; set aside.
  2. In another bowl beat cream cheese and sugar until smooth.
  3. Beat in orange juice and extracts.
  4. Fold in whipped cream.
  5. Spread over crust.
  6. Arrange peaches and raspberries over filling.
  7. In a small saucepan, combine preserves and honey.
  8. Cook and stir over low heat until melted.
  9. Brush over fruit.
  10. Store in the refrigerator.

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Peaches & Cream Tart — 7 Comments

  1. 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

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