| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
|
Desserts, Fruits |
10 |
Servings |
INGREDIENTS
| 1 |
|
Pillsbury Refrigerated Pie Crust (from 15 oz. pkg.) |
| 1 |
|
8 oz. pkg. cream cheese, softened |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Amaretto |
| 2 |
|
Eggs |
| 2 |
tb |
Peach preserves |
| 1 |
tb |
Amaretto |
| 1 |
|
16 oz. pkg. frozen sliced peaches without syrup, thawed, well drained |
|
|
Mint leaves, if desired |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Heat oven to 450°F. Prepare pie crust for one-crust 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 450°F for 9 to 11 minutes
or until light golden brown. Cool 30 minutes or until completely
cooled.
Reduce oven temperature to 375°F. 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 375°F. 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 MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr
19, 1999
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