(sorry about the really bad quality of the picture. I couldn't get my camera to zoom
and as you can tell the lighting was horrible)
Hello to all you foodies out there! So, today is the 4th of July and as I may have mentioned earlier this is when of my favorite holidays because of all the barbecues, picnics, block parties and fried dough! Yes, I said it fried dough with powdered sugar on top mm good!! On a healthier note, this nectarine tart is great for dessert at any type of get together with friends or family and I guarantee it will even be a hit with those picky eaters. I do recommend though using strawberries, blueberries, raspberries or blackberries not only to make it patriotic but I feel like using berries will make the tart more refreshing and summery. I hope you all enjoy your 4th of July and of course this tart!
- - - - - -recipe- - - - - -
Ingredients
crust
45 speculoos cookies
100g unsalted butter, melted
filling
1 8-oz mascarpone cheese container
6 oz cream cheese
1/2 cup plain yogurt
1/4 cup granulated sugar
1 tsp lemon juice
1/4 tsp pure vanilla extract
topping
4-5 small nectarines, halved, pitted and cut into thin slices
1/4 cup peach jam, warmed (optional step)
Ready, set, BAKE!
Preheat the oven to 350°F.In a food processor, finely grind the cookies. Add the melted butter and blend until crumbs are evenly moistened. Press the crumbs over the bottom and up the sides of a 9-inch diameter tart pan. You can use a measuring cup to ensure that the crust is even. Bake the crust until the color darkens, about 8 minutes. Cool completely. (The crust seem undercooked but it will harden as it cools)
Combine all the filling ingredients into a medium bowl and beat until smooth and well combined. Spread the filling in the cooled tart crust. Cover loosely with plastic wrap and refrigerate for 2 hours and up to 1 day.
Overlap the nectarines on top of the chilled filling in concentric circle. Brush the warm jam over the nectarines for a sweet and natural gloss.
adapted from Annie's Eats
