Mascarpone Cheesecake Tart with Nectarines

2-1/2 graham crackers

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

3 tablespoons sugar

3 tablespoons unsalted butter, melted

Filling:

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

1/2 cup sugar

2 large eggs

1 tablespoon fresh lemon juice

2 teaspoons freshly grated lemon zest

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 tablespoons all purpose flour

1/4 teaspoon salt For Topping

2 lbs. nectarines (about 8)

2 tablespoons sugar or to taste

3500. Lightly butter a

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

10-15 minutes

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

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

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

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

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

4 hours and up to

24. Make topping just before serving. Slice

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

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

minutes. Mound topping on tart and serve immediately.