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Nectarine Pecan Tart
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Nectarine Pecan Tart
Make-Ahead Time: 4 hours in refrigerator
Final Prep and Cook Time: 30 minutes
Yield: Makes 6 servings
Ingredients:
1
cup vanilla wafer crumbs
1/2
cup pecan pieces
2
tablespoons sugar
3
tablespoons unsalted butter, melted
1
package (8 ounces) plus 1 package (3 ounces) cream cheese, softened
3
tablespoons sugar
2
tablespoons orange juice
1/2
teaspoon vanilla
2
ripe nectarines
1/4
cup apricot jelly
Preparation:
1.
For crust, preheat oven to 350°F. Place wafer crumbs, pecans and sugar in food processor; process until coarse crumbs form. Transfer to small bowl; stir in butter. Press crumb mixture onto bottom and partially up side of 8-inch springform pan.
2.
Bake 15 minutes or until lightly browned. Cool completely on wire rack.
3.
For filling, beat cream cheese, sugar, juice and vanilla in medium bowl with electric mixer at low speed until blended. Increase speed to high; beat 2 minutes or until fluffy.
4.
Spread filling evenly in cooled crust. Cover; refrigerate 3 hours or until set.
5.
For topping, 30 minutes before serving, cut nectarines into thin slices; arrange over filling. Melt jelly in small saucepan, whisking constantly, over low heat. Cool 1 minute. Drizzle jelly over nectarines. Refrigerate, uncovered, 20 minutes or until set.
Note:
For best results, serve tart same day as assembled.Go-with suggestions:
Broiled Cajun chicken or herb crusted fish dinner.
Nutritional Information:
| Serving Size: | |
| Sodium | 201 mg |
| Protein | 6 g |
| Fiber | 1 g |
| Carbohydrate | 41 g |
| Cholesterol | 84 mg |
| Total Fat | 33 g |
| Calories | 474 |
Dietary Exchange:
| Fat | 6 |
| Fruit | 1 |
| Starch | 2 |
This recipe appears in: Pies & Tarts
