Amaretto Peach Tart Recipe

• 1 x Pillsbury Refrigerated Pie Crust (from 15 ounce. pkg.)
• 1 x 8 ounce. pkg. cream cheese, softened
• 1/3 c. Sugar
• 1 Tbsp. Amaretto
• 2 x Large eggs
• 2 Tbsp. Peach preserves
• 1 Tbsp. Amaretto
• 1 x 16 ounce. pkg. frzn sliced peaches without syrup, thawed, well liquid removed Mint leaves, if you like

1. Heat oven to 450 F. Prepare pie crust for one-crust baked shell using 10 inch tart pan with removable bottom.
2. Place crust in pan; press in bottom and up sides of pan.
3. Trim edges if necessary.
4. Generously prick crust with fork.
5. Bake at 450 F for 9 to 11 min or possibly till light golden.
6. Cold 30 min or possibly till completely cooled.
7. Reduce oven temperature to 375 F. In medium bowl, combine cream cheese and sugar; beat till light and fluffy.
8. Add in 2 Tbsp.
9. amaretto and Large eggs; blend well.
10. Pour into cooled baked shell.
11. Bake at 375 F. for 18 to 22 min or possibly till filling is set.
12. Cold 10 min.
13. Chill at least 1 hour or possibly till completely cooled and set.
14. Just before serving, in medium bowl, combine preserves and 1 Tbsp.
15. amaretto; mix well.
16. If you like, strain mix.
17. Add in peaches; stir to coat.
18. Arrange peach slices over top of tart.
19. Garnish with mint leaves.
20. Store in refrigerator.
21. Yield: 10 servings
22. Celebrate Spring.

pie crust, cream cheese, sugar, eggs, preserves, peaches

Taken from cookeatshare.com/recipes/amaretto-peach-tart-64479 (may not work)