Instructions: Heat oven to 450 F. Prepare pie crust for one-crust baked shell using 10 inch tart pan with removable bottom. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary.

Generously prick crust with fork. Bake at 450 F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Reduce oven temperature to 375 F. In medium bowl, combine cream cheese and sugar; beat until light and fluffy. Add 2 tablespoons amaretto and eggs; blend well. Pour into cooled baked shell.

Bake at 375 F. for 18 to 22 minutes or until filling is set. Cool 10 minutes. Refrigerate at least 1 hour or until completely cooled and set.

Just before serving, in medium bowl, combine preserves and 1 tablespoon amaretto; mix well. If desired, strain mixture. Add peaches; stir to coat. Arrange peach slices over top of tart.

Garnish with mint leaves. Store in refrigerator.

Yield: 10 servings

Celebrate Spring.

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