1 c. finely chopped pecans
2/3 c. all - purpose flour
1/2 c. butter melted
1/2 c. heavy cream
1 8 oz. pkg. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla extract
1 tsp. grated orange peel
1 16 oz. can sliced peaches, drained
1/2 c. fresh raspberries
1/4 c. apricot preserves
2 tbsp. honey

Combine pecans, flour and butter; press into the bottom and up the sides of an ungreased 9 in. tart pan with removable bottom.

Bake at 350°F for 25-30 minutes or until golden brown. Cool completely. Whip cream until soft peaks form; set aside. Add extracts and orange peel; mix well. Mix in the whipped cream on low speed. Spoon into crust. Chill for 2-4 hours. Just before serving, arrange peaches and raspberries over filling. In the microwave or on the stovetop, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges and serve.