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Nectarine Pecan Tart
Nectarine Pecan Tart
Make-Ahead Time: 4 hours in refrigerator
Final Prep and Cook Time: 30 minutes
Yield: Makes 6 servings
Ingredients:
1cup vanilla wafer crumbs
1/2cup pecan pieces
2tablespoons sugar
3tablespoons unsalted butter, melted
1package (8 ounces) plus 1 package (3 ounces) cream cheese, softened
3tablespoons sugar
2tablespoons orange juice
1/2teaspoon vanilla
2ripe nectarines
1/4cup 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
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