Ingredients
2 cups crumbled soft coconut macaroons (about 9 cookies)1 cup ground pecans3 tablespoons butter, melted1/2 cup heavy whipping cream1 package (8 ounces) cream cheese, softened1/3 cup sugar2 teaspoons orange juice1 teaspoon vanilla extract1/4 teaspoon almond extract1/4 cup apricot preserves2 teaspoons honey4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed2 tablespoons lemon juice1/2 cup fresh raspberries
Preparation
Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.
