2/3 cup butter, melted
1 2/3 cups graham cracker crumbs
1/2 cup lightly toasted pecans, chopped
1/3 cup unpacked light brown sugar
1 pound cream cheese, softened
1 cup confectioners' sugar
1/4 cup sour cream
1 teaspoon vanilla extract
4 ripe nectarines, peeled, pitted, and thinly sliced (about 4 cups)
1. Make the crust. Heat oven to 350 degrees F. Toss the butter, graham cracker crumbs, pecans, and brown sugar together in a medium bowl. Lightly butter six 3-inch tart pans, and press the graham cracker mixture firmly in the tart pans -- about 1/3 cup for each tartlet shell. Place the tart pans onto a baking sheet and bake for 10 minutes. Cool completely on a wire rack.
2. Make the filling. Beat the cream cheese and confectioners' sugar together, using an electric mixer set on low until smooth and creamy. Add the sour cream and vanilla; continue to beat until well combined. Cover with plastic and chill the filling, about 1 hour. Divide filling among the tartlet shells, spreading it evenly. Top with nectarine slices and serve.
(based on individual servings)
Total Fat: 43 g
Saturated Fat: g
Cholesterol: 105 mg
Sodium: 280 mg
Carbohydrates: 49 g
Protein: 7 g
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