I found myself with an abundance of beautiful nectarines and seem to be in a bit of a tart frame of mind, so I decided to try out an easy recipe that didn’t require any baking.
I used a packet of ginger biscuits to make the crust and then made a filling similar to the filling in my Amaretto and peach dessert from earlier in the year. It is such a versatile creamy base from which to build recipes on. I cut a few fresh nectarines in thinnish slices and piled them on top of the tart.
To give it a slight almond edge, I added a dash of Amaretto to the cream mixture and sprinkled toasted almond flakes over the top.
I quite liked the freshness of the uncooked nectarines, but I think they would also do really well lightly poached in an Amaretto sugar syrup.
For the base:
- 200g ginger biscuits
- 70g butter – melted
- 175g Marscapone cheese
- 175ml cream
- 1 T icing sugar
- 1 T Amaretto liqueur
- 4 – 6 nectarinses cut into thin slices
- small handful of toasted flaked almonds
Grind the biscuits in a food processor until a fine crumb and add the melted butter to combine. Tip the crumb mixture out into a 22 cm tart dish and press around the base and the edges to form an even crust. Use a back of a spoon or a metal cup measure to ensure uniformity and compactness. Place the tart base in the fridge.
Beat the Marscapone cheese with an electric whisk to loosen the texture and remove any lumps. In a separate bowl whip the cream until it is thick. Combine the Marscapone and the cream with the Amaretto and icing sugar and whisk to combine. Spread the filling mixture over the base evenly.
Top it off by arranging the sliced nectarines in about 2-3 layers and sprinkle almond flakes to finish it off.