Almonds and peaches are both part of the rose family, which explains why they pair so beautifully together.
- Prep time 30 minutes
- Total time 2 hours
- Portion size 8 servings
- 3 to 4 peaches , pitted and cut in wedges
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 cups finely ground amaretti cookies
- 1/4 cup packed chopped dried apricots
- 1/3 cup unsalted butter , melted
- 1/2 cup whipping cream (35%)
- 1 pkg (227 g) cream cheese , softened
- 1/2 cup icing sugar , sifted
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla
- 1/2 cup fresh blackberries , halved
Fruit Topping: In bowl, toss together peaches, sugar and lemon juice. Let stand at room temperature, stirring occasionally, until peaches are softened and sugar is dissolved, about 30 minutes.
Crust: Meanwhile, in food processor, pulse together amaretti cookies and apricots until in fine crumbs. Drizzle in butter; pulse until mixture is moistened. Press into bottom and up side of 9-inch tart pan with removable bottom. Bake on rimmed baking sheet in 350°F oven until fragrant and crust is set, about 10 minutes. Let cool.
Cheesecake Filling: In large bowl, whip cream until stiff peaks form; scrape into small bowl. In same large bowl, beat together cream cheese, icing sugar, lemon zest and vanilla until smooth and fluffy. Fold whipped cream into cream cheese mixture until combined.
Assembly: Spoon Cheesecake Filling over cooled crust, smoothing top. Refrigerate until set, about 1 hour. Drain Fruit Topping, reserving syrup for another use. Mound Fruit Topping over top of tart and top with blackberries.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 183 mg
- Sugars 44 g
- Protein 4 g
- Calories 438
- Total fat 28 g
- Potassium 298 mg
- Cholesterol 74 mg
- Saturated fat 18 g
- Total carbohydrate 47 g
- Iron 5
- Folate 5
- Calcium 5
- Vitamin A 28
- Vitamin C 10