Mascarpone & Nectarine Tart With a Pecan Crust


1 1/2 cups Ground pecans

1/4 cup butter, melted

2 tsps. ground cinnamon


227g Tub Mascarpone cheese

6 oz Cream cheese, regular or light

1/4 cup Sour cream (regular or light)

1/4 cup sugar (more if needed)

Juice of one small lemon plus 1 tbsp. grated lemon peel.

1 tsp. vanilla extract

1 tbsp finely chopped crystallized ginger


4-5 nectarines, halved, pitted and thinly sliced

1/4 cup apricot jam

2 tbsps Finely chopped crystallized ginger

2 tbsps finely minced fresh mint


Preheat oven to 350F

Mix ground pecans with butter and cinnamon and press over bottom and up sides of a 9inch pan with removable bottom. Bake until colour darkens about 8-10 minutes, cool completely.

Combine all filling ingredients except ginger in a food processor, blending until smooth. Slowly add ginger blending until just mixed in.

Spread mixture into cooled tart pan and chill for at least two to three hours.  Remove from fridge and lay nectarine slices on top overlapping each other in concentric circles starting from the outside working in. Brush with warmed jam and sprinkle with the ginger and minced fresh mint.

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