Cheesecake Tart with Nectarines ____________________ NOTE: Make this the day before you want to serve it! Preheat oven to 350. Butter a 9-inch springform pan. Make the crust: In a food processor, blend: 6 graham crackers (5x2 1/2 inch crackers) 1 1/4 cups crushed amaretti (Italian almond cookies) 3 T sugar 3 T melted unsalted butter Press the crust into the bottom of the springform pan and about 3/4 of the way up the sides. Bake 10-15 minutes until crisp, and allow to cool completely. Make the filling: In an electric mixer, beat until smooth: 1 1/2 cups mascarpone cheese, at room temp 1/2 cup sugar Add, one at a time: 2 large eggs Add: 1 T lemon juice 2 tsp lemon zest 1 teaspoon vanilla extract 1/4 tsp almond extract 3 T all-purpose flour 1/4 tsp salt Pour the filling into the cooled crust and bake 30-35 minutes until golden. Cool completely in pan, remove pan and chill tart overnight. Right before serving: Slice 2 pounds of nectarines into a bowl and toss with about 2 T sugar. Let stand a few minutes to let the sugar dissolve, then pile the nectarines on the tart and serve immediately. ____________________ Copyright 1996 Elizabeth Crane, ecrane@well.com