Peach Tart in Coconut Crust

  close window

 

Easy and quick, this is a great way to use up some ripe peaches.

Crust:

cups coconut toasted
cup flour
7 tablespoons unsalted butter
1/3 cup confectioners sugar
teaspoon salt

Process all in food processor; squish into the bottom of a tart pan (I like the kind with the removable bottom).  Place in freezer for ten minutes and then bake in 350  for about 25 minutes or until golden brown.

Cool.

Mix together until smooth:

8 oz. cream cheese
3 tablespoons sugar
3 tablespoons amaretto liqueur (optional)
1 teaspoon almond extract
1 teaspoon vanilla extract

Spread on cooled tart.

Slice peaches (or use a different fruit or several kinds of fruits) on top.  Melt two tablespoons of peach or apricot jam and brush this over the fruit.  Refrigerate until ready to serve.

Serves 15 small slivers or about 8 hungry folks.

Happy Baking!

Peach tart