Peaches and Cream Tart

Summer birthday dessert (in place of cake):

Peaches and Cream Tart

9 soft coconut macaroon cookies
1 cup ground pecans
3 Tbsp butter (melted)
1/2 cup whipping cream
1 - 8 oz pkg cream cheese, softened
1/3 cup sugar
2 tsp orange juice
1 tsp vanilla
1/4 tsp almond extract
2 - 4 medium peaches, peeled, pitted, thinly sliced
2 Tbsp lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 tsp honey

Crust: Crumble macaroons.  Combine macaroon crumbs, pecans, and butter.  Press mixture into bottom and up sides of an 11 inch tart pan, or 12 inch pizza pan.

Bake at 350 F for 12-18 minutes.  Cool.

Filling:  In chilled bowl, beat whipping cream until soft peaks form.  Beat cream cheese and sugar until fluffy.  Add orange juice, vanilla, almond extract, fold in whipped cream.  Spread over crust.  Cover and chill for 2-4 hours.

Arrange peach slices (tossed with lemon juice) over filling, along with raspberries (blueberries can also be used).

Glaze:  Combine preserves and honey, heat until melted. Drizzle over cooled pie.