- 1 - 8oz. can refrigerated crescent rolls
- 1 c. light cream cheese, softened
- 1/2 c. sugar
- 1/2 tsp. almond extract
- 1 - 21oz. can peach pie filling
- 1/2 c. flour
- 1/4 c. packed brown sugar
- 3 T. margarine, softened
- 1/2 c. chopped nuts
Preheat the oven to 350 degrees. Lightly spray a 10-inch tart pan with a removable bottom with cooking spray. Separate the dough into 8 triangles. Place them in the greased pan; press the dough in the bottom and up the sides of the pan to form a crust. Seal any perforations. Bake for 5 minutes. Cool for 5 minutes then gently press the sides of the warm crust to the top of the pan.
In a small bowl, mix the cream cheese, sugar, and almond extract until smooth. Spread the mixture over the partially baked crust. Carefully spoon the pie filling over the cream cheese mixture. Combine the remaining ingredients in a medium bowl and blend with a pastry blender until the mixture is crumbly. Sprinkle the crumbs over the pie filling.
Bake the tart at 350 degrees for 30-35 minutes or until it’s golden brown. Cool completely and store in the refrigerator.
- Yields: 8 servings
- Preparation Time: 1 hour