Mascarpone Nectarine Tart

By fuzzygroup

Ingredients

• 1 8 oz container mascarpone cheese
• -or-
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup heavy cream
• 2 tablespoons butter, softened
• 6 oz vanilla wafers, broken (about 2 1/4 cups)
• 4 tbsp (1/2 stick) unsalted butter melted
• 1 8oz package cream cheese room temp
• 1/4 cup sour cream
• 1/2 cup sugar
• 1/4 tsp vanilla
• 1/8 tsp almond extra (or just use more vanilla)
• 4 to 5 small, firm ripe nectarines halved, pitted and thinly sliced
• 1/4 cup peach jam warmed

Preparation

Step 1

1. Preheat oven to 350.

2. If using mascarpone substitute, in a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.

3. Finely grind the vanilla wafers in a food processor. Add the melted butter and blend until the crumbs are evenly moistened. Press the mixture over the bottom and up the sides of a 9" spring form pan. Bake until the color darkens, about 8 minutes. Remove from the oven and let cool completely on a wire rack.

3. In a medium bowl, combine the mascarpone, cream cheese, sour cream, sugar, vanilla and almond extracts and beat on low speed until smooth. Spread this filling in the cooled crush. Cover loosely and refrigerate until set (at least 2 hours and up to 1 day).

4. Carefully arrange the nectarine slices on the chilled filling, fanning them out in concentric circles to cover as much of the tart as possible. Brush with warm jam.

5. Serve immediately.