1 (16-ounce) can pear halves, reserve syrup
1 (16-ounce) can peaches, reserve syrup
1 (8-ounce) package cream cheese
1 teaspoon grated lemon peel
1/3 cup almond, sliced (optional)
2 tablespoons orange marmalade or any fruit jam of your choice
2 tablespoons lemon juice
1 (9-inch) baked pastry pie shell [RECIPE]
Drain pear halves and peaches and collect syrup into a saucepan. Bring the syrup to a boil and simmer for 20 minutes; cool.
Slice the fruits into slivers; set aside.
In a bowl, combine cooled syrup, softened cream cheese, lemon juice, and lemon peel. Beat with an electric mixer at low speed until light and fluffy.
Sprinkle half of the sliced almonds on the bottom of 9-inch baked pie shell, reserve the remaining almonds for the topping.
Gently spoon the cream cheese mixture onto the pie crust, on top of the almonds. Arrange sliced fruits on top to cover entire tart. Warm the orange marmalade slightly and brush on top of the fruits.
Sprinkle remaining almonds on top of the tart. Chill until set before serving.