PEACH BLACKBERRY CHEESECAKE TART
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.
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. Spoon filling over cooled crust, smoothing top. Refrigerate until set, about 1 hour. Drain topping, reserving syrup for another use. Mound topping on tart and top with blackberries.
about 438 cal, 4 g pro, 28 g total fat (18 g sat. fat), 47 g carb (3 g dietary fibre, 44 g sugar), 74 mg chol, 183 mg sodium, 298 mg potassium. % RDI: 5% calcium, 5% iron, 28% vit A, 10% vit C, 5% folate.
MAKES 8 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 2 HOURS