TLC Cooking "Nectarine Pecan Tart"

Nectarine Pecan Tart

Nectarine Pecan Tart

Make-Ahead Time 4 hours in refrigerator
Final Prep and Cook Time 30 minutes

YIELD Makes 6 servings
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INGREDIENTS

Pecan Crust
1	cup vanilla wafer crumbs
1/2	cup pecan pieces
2	tablespoons sugar
3	tablespoons unsalted butter, melted
Cream Cheese Filling
1	package (8 ounces) plus 1 package (3 ounces) cream cheese, softened
3	tablespoons sugar
2	tablespoons orange juice
1/2	teaspoon vanilla
Fruit Topping
2	ripe nectarines
1/4	cup apricot jelly

PREPARATION:

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.
Bake 15 minutes or until lightly browned. Cool completely on wire rack.
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.
Spread filling evenly in cooled crust. Cover; refrigerate 3 hours or until set.
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.

This recipe appears in: Pies & Tarts

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