Reprinted from BETTY CROCKER,THE BIG BOOK OF PIES & TARTS. Copyright 2013 by General Mills, Minneapolis, Minnesota. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
|1 Pillsbury refrigerated pie crust, softened as directed on box||2 eggs|
|1 package (8 oz) cream cheese, softened||2 tablespoons peach preservatives|
|1/3 cup sugar||1 teaspoon amaretto or 1/8 teaspoon almond extract|
|2 tablespoons amaretto or 1/4 teaspoon almond extract||2 cups thinly sliced peeled peaches (2 to 3 medium)|
Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up side of pan. Trim edge if necessary. DO NOT PRICK CRUST. Bake 10 minutes. If crust puffs in center, flatten gently with back of wooden spoon. Cool on cooling rack 15 minutes. Reduce oven temperature to 375°F.
In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until light and fluffy. Beat in 2 tablespoons amaretto and the eggs until well blended. Pour into partially baked crust.
Bake 18 to 22 minutes or until filling is set. Cool 10 minutes. Refrigerate 1 hour or until completely cooled and set.
Just before serving, in medium microwavable bowl, microwave preserves on High 20 seconds. Stir in 1 tablespoon amaretto. Add peaches; stir to coat. Arrange peach slices over top of tart. Remove tart from side of pan. Cover and refrigerate any remaining tart.
Sweet Success Tip:
One bag (16 ounces) frozen sliced peaches without syrup, thawed and well drained, can be substituted for the fresh peaches.
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