Peach Tart in Coconut Crust

Easy and quick, this is a great way to use up some ripe peaches. Crust: ½ cups coconut – toasted ¾ cup flour 7 tablespoons unsalted butter 1/3 cup confectioners sugar ¼ teaspoon salt Process all in food processor; squish into the bottom of a tart pan (I like the kind with the removable bottom).  Place in freezer for ten minutes and then bake in 350  for about 25 minutes or until golden brown. Cool. Mix together until smooth: 8 oz. cream cheese 3 tablespoons sugar 3 tablespoons amaretto liqueur (optional) 1 teaspoon almond extract 1 teaspoon vanilla extract Spread on cooled tart. Slice peaches (or use a different fruit or several kinds of fruits) on top.  Melt two tablespoons of peach or apricot jam and brush this over the fruit.  Refrigerate until ready to serve. Serves 15 small slivers or about 8 hungry folks. Happy Baking!
An Asian fruit tart stacked high with kiwi, peach, strawberries, melon balls, and a grape. Delicate rolls of striped white and dark chocolate garnish the center like mock chopsticks. Shot on white background.