Peach Tart

Peach Tart

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  • 1 refrigerator pie crust, softened


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/3 C Pioneer® Sugar
  • 2 T Amaretto or ¼ tsp. almond extract
  • 2 eggs


  • 2 T peach preserves
  • 1 T Amaretto or ¼ tsp. almond extract
  • 2 ½ C thinly sliced peeled peaches


  1. Preheat oven to 450° F.
  2. Place crust in a 10-inch tart pan with removable bottom. Press into bottom and up the sides. Trim edge, if needed, but do not prick the crust.
  3. Bake 10 minutes. Remove and cool on a rack for 15 minutes.
  4. Filling: In a medium bowl, beat the cream cheese and Pioneer® Sugar with an electric mixer on medium speed until light and fluffy. Beat in the Amaretto and eggs.
  5. Pour into the prepared crust. Bake 18-22 minutes or until filling is set. Chill 1 hour or until completely cooled.
  6. Topping: In a medium bowl microwave preserves. Remove and add the peaches to coat.
  7. Spread over the tart and serve with whip cream or ice cream
Peach Tart
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.