Amaretto Peach Tart P Recipes

Steps:

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• 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.
• EXCHANGES: 1 Starch; 1/2 Fruit; 3 Fat.

Steps:

• Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and amaretto liqueur until well blended.
• Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• Divide peaches among 4 individual dessert dishes. Spoon amaretto sauce over peaches. Serve immediately.