Nectarine & Cream Tart with Roasted Almond Crust

The heat wave has broken (for now).  We were slammed with a thunderstorm yesterday and temperatures have dropped to the low-mid 80s.  Life is suddenly so comfortable!  I might even turn off my air conditioner and turn on my oven this weekend!

I had been avoiding any heat-intensive recipes for the past few weeks.  I made a lot of popsicles.  (Incidentally, my cat LOVES popsicles.  He doesn’t like most human food, fortunately, but popsicles are the exception!)  But, I did prepare a tart that involves a minimal amount of oven time.  It was really delicious, and can be modified according to your taste.  The original recipe called for peaches, but because I have already posted a few peach-centric recipes and I am extremely frustrated with my local supermarket selling mealy peaches, I opted for nectarines.  I think that you could use any berry as well.

The best thing about this recipe is that the crust is more of a cheesecake type cookie crust rather than a dough crust.  To me it is way too difficult to make a pie crust when the apartment is approaching 90 degrees!

Nectarine & Cream Tart with Roasted Almond Crust
adapted from: Food & Wine Magazine

2 c vanilla wafer cookies (Nilla Wafers)
½ c roasted almonds
6 T sugar, divided
4 T unsalted butter, melted
8 oz cream cheese, room temperature
¼ c sour cream
1 large egg
2 nectarines (or whatever you prefer instead)

  • Preheat oven to 350 degrees.
  • In a food processor, combine Nilla Wafers, almonds, and 2 T of sugar.  Process until fine.  Add melted butter and process until evenly moistened.  Press crumbs into the bottom and about 1 inch up the sides of a tart pan (you can use a pie pan or springform pan as well).
  • Bake for 10 minutes. 
  • Meanwhile, in a mixer blend cream cheese, sour cream, egg and 2 T sugar.  Combine until smooth, and then pour mixture into crust.  Bake for 15 minutes.
  • Let tart cool slightly and then transfer to refrigerator to cool completely.
  • In a bowl, toss nectarines (unpeeled) with the remaining 2 T sugar.  Arrange as you wish over the cream layer.  Cut into wedges and serve.

Serves: 8
Calories: 300

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