In a medium-size bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Pat this crumb mixture into an 8-inch pie or tart pan. Bake for 8 minutes. Let cool on a rack.
In a large bowl, whip together the cream cheese, heavy cream, confectioners’ sugar, and lemon zest. Whip until mixture is light and fluffy, about 3 minutes. Spoon this mixture into the prepared crust, cover, and chill for several hours, until firm.
Thinly slice the nectarines. Top the cream filling with the sliced nectarines. Serve immediately.
MAKE IT AHEAD: Prepare the tart through step 3 and store in the refrigerator for up to 2 days. When ready to serve, proceed with step 4.
Notes
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.Variations: Other fresh fruit can be included with the nectarines, such as blueberries, blackberries, pitted and halved cherries, and sliced apricots.