Peaches And Cream Tart

• 1 c. finely chopped pecans
• 2/3 c. all - purpose flour
• 1/2 c. butter or margarine melted
• 1/2 c. heavy cream
• 1 8 oz. pkg. cream cheese, softened
• 1/3 c. sugar
• 1 tsp. vanilla extract
• 1 tsp. grated orange peel
• 1 16 oz. can sliced peaches, drained
• 1/2 c. fresh raspberries
• 1/4 c. apricot preserves
• 2 tbsp. honey

1. Combine pecans, flour and butter; press into the bottom and up the sides of an ungreased 9 in. tart pan with removable bottom. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool completely.
2. Whip cream until soft peaks form; set aside. Add extracts and orange peel; mix well.
3. Mix in the whipped cream on low speed.
4. Spoon into crust.
5. Chill for 2-4 hours.
6. Just before serving, arrange peaches and raspberries over filling.
7. In the microwave or on the stovetop, melt preserves and honey; mix well.
8. Carefully spoon or brush over fruit.
9. Cut into wedges and serve.

pecans, all purpose, butter, heavy cream, cream cheese, sugar, vanilla extract, peaches, fresh raspberries, apricot preserves, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61245 (may not work)