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Cheesecake Tart with Nectarines
NOTE: Make this the day before you want to serve it!
Preheat oven to 350. Butter a 9-inch springform pan.
Make the crust:
In a food processor, blend:
- 6 graham crackers (5x2 1/2 inch crackers)
- 1 1/4 cups crushed amaretti (Italian almond cookies)
- 3 T sugar
- 3 T melted unsalted butter
Press the crust into the bottom of the springform pan and about 3/4 of the way up the sides.
Bake 10-15 minutes until crisp, and allow to cool completely.
Make the filling:
In an electric mixer, beat until smooth:
- 1 1/2 cups mascarpone cheese, at room temp
- 1/2 cup sugar
Add, one at a time:
- 2 large eggs
Add:
- 1 T lemon juice
- 2 tsp lemon zest
- 1 teaspoon vanilla extract
- 1/4 tsp almond extract
- 3 T all-purpose flour
- 1/4 tsp salt
Pour the filling into the cooled crust and bake 30-35 minutes until golden.
Cool completely in pan, remove pan and chill tart overnight.
Right before serving:
Slice 2 pounds of nectarines into a bowl and toss with about 2 T sugar. Let stand a few minutes to let the sugar dissolve, then pile the nectarines on the tart and serve immediately.
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