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.
Makes 10 servings