1 refrigerated (10-inch) piecrust
1 (8-ounce) package cream cheese, softened
⅓ cup sugar
3 tablespoons amaretto liqueur, divided
2 large eggs
2 tablespoons peach preserves
2 cups fresh freestone peaches, sliced
Whipped cream, for garnish
Preheat the oven to 450 degrees. Press the piecrust into a 10-inch tart pan with removable bottom. Generously prick the crust with a fork. Bake 7 to 9 minutes, or until light golden brown. Cool 30 minutes.
In a medium bowl combine the cream cheese, sugar, 2 tablespoons of the amaretto, and the eggs, blending well. Reduce the oven temperature to 375 degrees. Pour the cream cheese mixture into the cooled crust. Bake 15 to 18 minutes or until set. Cool 10 minutes. Refrigerate at least 1 hour.
Before serving combine the preserves and the remaining amaretto in a medium bowl. Arrange the sliced peaches on the filling. Pour the preserves topping over the peaches to coat. Garnish with whipped cream. Store any leftover tart in the refrigerator.
Note: To cover any cracks in the filling, dice additional peaches and cover the filling before adding the amaretto-coated peaches.
Makes 8 servings
Susie Van Foeken, Queen
Hilmar Red Hat Readers,
Hilmar, California