Peachy Cherry-Almond Tart Fresh peaches and sweet cherries are surrounded with a creamy almond filling in this beautiful summer tart. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 0 REVIEWS Taste: 0 Easy to Prepare: 0 Kid Appeal: 0 Overall: 0

Ingredients

Prep Time: 20 Min
Start to Finish: 2 Hr 30 Min

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 package (7 or 8 oz) almond paste (not marzipan), cut into pieces
2 tablespoons butter or margarine, softened
2 eggs
2 tablespoons Gold Medal® all-purpose flour
2 cups sliced peeled Green Giant® Fresh peaches (about 2 medium)
1 1/2 cups pitted Green Giant® Fresh dark sweet cherries

Preparation Directions

1. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. Spray square sheet of foil with cooking spray. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edge if necessary.
2. In small bowl, beat almond paste and butter with electric mixer on low speed until well blended. Add eggs 1 at a time, beating well on medium speed after each addition. Beat in flour until well blended.
3. Arrange peach slices and cherries in crust-lined pan. Spoon almond mixture over fruit; spread with spatula to cover fruit.
4. Place tart on preheated cookie sheet in oven; bake 35 to 40 minutes or until crust is golden brown and center is set. After 15 to 20 minutes of baking, cover tart loosely with sprayed foil to prevent excessive browning. Cool completely, about 1 hour 30 minutes. Serve at room temperature or chilled, plain or with whipped cream. Store in refrigerator.

12 servings

High Altitude (3500-6500 ft): Bake 50 to 55 minutes; cover with foil after 35 minutes.