Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party or Brunch. It is Egg-free diet.

CRUST

1 refrigerated Pie Crust, softened as directed on 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 frozen sliced Peaches, without syrup, thawed, well drained

Mint Leaves, garnish (optional)

Print Close Window Heat oven to 450°F 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°F 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.

Preparation time: 35 minutes

Cooking time: 2 3/4 hours

Serves: 10

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