Nectarine And Mascarpone Tart In Gingersnap Crust

By á-170456

Ingredients

• CRUST:
• 25 gingersnap cookies coarsely broken (abt 6 oz - abt 2 1/4 cups pieces)
• 1/4 cup unsalted butter - (1/2 stick) melted
• FILLING:
• 1 container mascarpone cheese - (8 oz) see * Note
• 6 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 teaspoon vanilla extract
• 1 tablespoon finely-chopped crystallized ginger
• TOPPING:
• 4 small nectarines - (to 5) halved, pitted, and cut into thin slices
• 1/4 cup peach jam warmed
• 2 tablespoons finely-chopped crystallized ginger

Details

Servings 8

Preparation

Step 1

* 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.