Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (8 oz) cream cheese, softened
1/3
cup sugar
2
tablespoons amaretto
2
eggs
2
tablespoons peach preserves
1
tablespoon amaretto
1
package (16 oz) frozen sliced peaches without syrup, thawed, well drained
Mint leaves, if desired
Preparation
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.
