Nectarine And Mascarpone Tart In Gingersnap Crust

Nectarine And Mascarpone Tart In Gingersnap Crust

Photo by

  • Prep Time


  • Total Time


  • Servings



  • CRUST:

  • 25

    gingersnap cookies coarsely broken (abt 6 oz - abt 2¼ cups pieces)

  • ¼

    cup unsalted butter - (½ stick) melted


  • 1

    container mascarpone cheese - (8 oz) see * Note

  • 6

    ounces cream cheese room temperature

  • ¼

    cup sour cream

  • ¼

    cup sugar

  • 1

    tablespoon grated lemon peel

  • ¼

    teaspoon vanilla extract

  • 1

    tablespoon finely-chopped crystallized ginger


  • 4

    small nectarines - (to 5) halved, pitted, and cut into thin slices

  • ¼

    cup peach jam warmed

  • 2

    tablespoons finely-chopped crystallized ginger


* Note: Italian cream cheese available at Italian markets and many supermarkets. For crust: Preheat oven to 350 degrees. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely. For filling: Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day. For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours. This recipe yields 8 servings.


Facebook Conversations