Peaches And Cream Tart - cooking recipe

Ingredients

1 c. finely chopped pecans
2/3 c. all - purpose flour
1/2 c. butter or margarine melted
1/2 c. heavy cream
1 8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla extract
1 tsp. grated orange peel
1 16 oz. can sliced peaches, drained
1/2 c. fresh raspberries
1/4 c. apricot preserves
2 tbsp. honey

Preparation

Combine pecans, flour and butter; press into the bottom and up the sides of an ungreased 9 in. tart pan with removable bottom. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely.
Whip cream until soft peaks form; set aside. Add extracts and orange peel; mix well.
Mix in the whipped cream on low speed.
Spoon into crust.
Chill for 2-4 hours.
Just before serving, arrange peaches and raspberries over filling.
In the microwave or on the stovetop, melt preserves and honey; mix well.
Carefully spoon or brush over fruit.
Cut into wedges and serve.