Mascarpone and Nectarine Tart with Gingersnap Crust

By mirelsonp

Recipe source: Bon Appetit - July 2002

This dessert must be chilled at least two hours (or up to one day) before serving.

Ingredients

• Crust:
• 25 25 6 2 1/4 coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
• 1/4 1/4 1/4 cup (1/2 stick) unsalted butter, melted
• Filling:
• 1 8-ounce 1 8-ounce 8-ounce container mascarpone cheese*
• 6 6 6 ounces cream cheese, room temperature
• 1/4 1/4 1/4 cup sour cream
• 1/4 1/4 1/4 cup sugar
• 1 1 1 tablespoon grated lemon peel
• 1/4 1/4 1/4 teaspoon vanilla extract
• 1 1 1 tablespoon finely chopped crystallized ginger
• Topping:
• 4 to 5 4 to 5 5 small nectarines, halved, pitted, cut into thin slices
• 1/4 1/4 1/4 cup peach jam, warmed
• 2 2 2 tablespoons finely chopped crystallized ginger
• For crust:
• For filling:
• 6 2 to 1 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:
• to 6 slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

For crust:
Preheat oven to 350°F. 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.