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amaretti sugar unsalted butter Mascarpone cheese sugar eggs lemon juice freshly grated lemon zest vanilla almond extract all-purpose salt nectarines sugar some supermarkets
Viewed: 27 - Published at: 6 years agoIngredients
- six 5- by 2 1/2-inch graham crackers
- 1 1/4 cups coarsely crushed amaretti* (Italian almond macaroons, about 3 ounces)
- 3 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1 1/2 cups mascarpone cheese* (about 3/4 pound) at room temperature
- 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
- 2 pounds nectarines (about 8)
- 2 tablespoons sugar, or to taste
- *available at specialty foods shops and some supermarkets
Method
- Preheat oven to 350F.
- and lightly butter a 9-inch springform pan.
- In a food processor finely grind graham crackers and amaretti with sugar.
- Add butter and blend until combined well.
- Press mixture onto bottom and about 3/4 inch up side of pan.
- Bake crust in middle of oven 10 to 15 minutes, or until crisp and golden, and cool completely in pan on a rack.
- In a bowl with an electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating 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 to 35 minutes, or until pale golden and set, and cool completely in pan on rack.
- Remove side of pan and transfer tart to a plate.
- Chill tart, covered, at least 4 hours and up to 24.
- Slice nectarines and in a bowl toss with sugar.
- Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.
- Mound topping on tart and serve immediately.
