Ingredients Jump to Instructions ↓

  1. 5"x

  2. 2-1/2 graham crackers

  3. 1-1/4 cups coarsely crushed amaretti (Italian almond macaroons, about 3 oz.)

  4. 3 tablespoons sugar

  5. 3 tablespoons unsalted butter, melted

  6. Filling:

  7. 1-1/2 cups mascarpone cheese (about 3/4 lb. at room temp)

  8. 1/2 cup sugar

  9. 2 large eggs

  10. 1 tablespoon fresh lemon juice

  11. 2 teaspoons freshly grated lemon zest

  12. 1 teaspoon vanilla extract

  13. 1/4 teaspoon almond extract

  14. 3 tablespoons all purpose flour

  15. 1/4 teaspoon salt For Topping

  16. 2 lbs. nectarines (about 8)

  17. 2 tablespoons sugar or to taste

  18. 3500. Lightly butter a

  19. 9 springform pan. Make crust. In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and 3/4 up the sice of pan. Bake crust in middle of oven

  20. 10-15 minutes

  21. or until crisp and golden and cool completely in pan on a rack. Make

  22. filling. In a bowl with an electric mixer beat mascarpone with sugar

  23. until smooth and add eggs, 1 at a time. Beat well after each addition. Beat in lemon juice, zest and extracts. Beat in flour and salt until

  24. combined well. Pour filling into crust. Bake tart in middle of oven

  25. 30-35 minutes until pale golden and set. Cool completely in pan on rack. Remove side of pan and transfer tart to a plate. Chill tart, covered at

  26. 4 hours and up to

  27. 24. Make topping just before serving. Slice

  28. nectarines and in a bowl toss with sugar. Let nectarines stand, tossing

  29. occaionally, until sugar is dissolved and juices are released, about 5

  30. minutes. Mound topping on tart and serve immediately.


Send feedback