- The weather is a-changin’ and it’s time to think of good weather, lots of sunshine and lunch/dinner on the patio. This is a great make-ahead dessert that can be taken from the kitchen to the table on the deck, (or picnic in the park) sliced up and served. Yippee! Let’s do it.
Base
- 3/4 cup butter
- 1 tbsp. grated lime rind
- 3/4 cup packed brown sugar
- 1/2 cup ground almonds
- 1 1/2 cups flour
In the bowl of your electric mixer, beat the butter with the lime rind until creamy. Stir in the sugar, and ground almonds until blended. Gradually add the flour. If getting too hard for the mixer, use your fingers to continue mixing when the dough becomes stiff.
Grease the sides of your 13 x 9 inch baking dish and press the mixture into the pan. Bake in a pre-heated oven of 375 degrees for 12-15 minutes until lightly browned and firm to the touch.
Topping
- 1/4 cup room temperature butter
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup sliced almonds
- 3 eggs
- 1 tbsp. lime zest
- 1/2 cup ground almonds
- 1/2 tsp. baking powder
- 4-5 cups evenly sliced nectarines
In a small bowl mix the butter and 1/4 cup each of the sugar and flour. Mix in the almonds and set aside.
In a mixing bowl, beat the eggs and remaining sugar for about 5 minutes, until thickened and pale yellow. Stir in the lime zest. Combine the remaining ingredients and add to the egg mixture.
Arrange the nectarines evenly over the base, spread the egg mixture over the nectarines. Sprinkle the sliced almond mixture evenly over the top and bake for 40-45 minutes until the top is puffed and golden and the nectarines are tender when tested with a fork.
Run a knife around the edge of the pan, and cool on a rack (in the pan). Cut into squares and watch the smiles appear.
Did I tell you this was yummy? Yup, it is.
