An easy-to-fix macaroon crust holds a luscious whipped cream and fresh peach filling in this decadent dessert.




  • For crust, crumble macaroons (you should have about 2 cups). In a large mixing bowl stir together macaroon crumbs, pecans, and margarine or butter. Press mixture onto bottom and up sides of an 11-inch tart pan with a removable bottom or into a 12-inch pizza pan. Bake in a 350 degree F oven until golden, allowing 15 to 18 minutes for the tart pan or 12 to 15 minutes for the pizza pan. Cool on a wire rack.

  • For filling, chill a small mixing bowl and beaters of an electric mixer. In the chilled bowl beat whipping cream with a mixer on medium speed until soft peaks form; set aside. In a medium mixing bowl beat cream cheese and sugar with an electric mixer on medium speed until fluffy. Add rum or orange juice, vanilla, and almond extract; beat until smooth. Gently fold in whipped cream. Turn mixture into cooled crust; spread evenly. Cover and chill in refrigerator for at least 2 hours or up to 4 hours.

  • Before serving, toss peach slices with lemon juice. Arrange peaches and raspberries over filling. For glaze, in a small saucepan combine preserves and honey; heat and stir just until melted. Strain glaze, if desired, or snip any large pieces of fruit. Carefully brush or spoon the glaze over the fruit. If using tart pan, gently remove sides; transfer the tart to a serving platter. Cut into wedges to serve. Makes 10 to 12 servings.


To grind pecans, process or blend the nuts, 1/2 cup at a time, in your food processor or blender. Cover and process or blend until very finely chopped. Be careful not to overprocess or the nuts will form a paste.

Nutrition Facts

384 calories, (41 g saturated fat, 119 mg sodium, 33 g carbohydrates, 2 g fiber, 4 g protein.

Reviews (1)

7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have been making this delicious tart since it was first featured on the cover of the BHG magazine back in the late 1980s. It is my favorite dessert to make, and my family's all-time favorite to eat. If I cannot find fresh raspberries, I substitute blackberries or boysenberries. I also make my own macaroons from scratch. I finally broke down and started sharing the recipe with friends.... but they still call it Maureen's Tart! It's one of the very best desserts ever!