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.
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