1 cup finely chopped pecans
2/3 cup all purpose flour
1/2 cup butter, softened
1/2 cup heavy cream
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. grated orange peel
1 can (16 oz.) sliced peaches, drained
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 Tbs. honey
~ combine 1st 3 ingredients and press into a 9 inch tart pan, ungreased.
~ Bake 350 degrees for 25 to 30 minutes, cool completely.
~ Whip cream, set aside.
~ Beat cream cheese and sugar until fluffy. Add extracts and peel - mix well. Mix in whipped cream on low speed. Spoon into crust. Chill 2 -4 hours.
~ Just before serving arrange peaches and raspberries over filling.
~ Heat honey and preserves - mix well. Carefully spoon or brush over fruit. Cut, serve and enjoy!