Amaretto Peach Tart - P - cooking recipe

Ingredients

CRUST
1 refrigerated pie crust, softened as directed on box (from 15-oz box)
FILLING
1 (8 ounce) package cream cheese, softened
1/3 cup sugar (or Splenda)
2 tablespoons Amaretto
2 eggs
TOPPING
2 tablespoons peach preserves
1 tablespoon Amaretto
1 lb fresh peach slices, thawed, well drained or 1 lb frozen sliced peaches, without syrup, thawed, well drained
mint leaf, garnish (optional)

Preparation

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Heat oven to 450\u00b0F
Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom.
Trim edge if necessary.
Generously prick crust with fork.
Bake 9 to 11 minutes or until light golden brown.
Cool completely, about 30 minutes.
Reduce oven temperature to 375\u00b0F
In medium bowl with electric mixer, beat cream cheese and sugar on medium speed until light and fluffy.
Beat in 2 tablespoons amaretto and the eggs until well blended.
Pour into cooled baked shell.
Bake 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, mix preserves and 1 tablespoon amaretto.
If desired, strain mixture. Stir in peaches to coat.
Arrange peach slices over top of tart.
Garnish with mint leaves.
Store in refrigerator.
EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.