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Nectarine and Mascarpone Tart in Gingersnap Crust

4.8

(57)

Image may contain Food Cake Dessert Tart and Pie
Nectarine and Mascarpone Tart in Gingersnap CrustPornchai Mittongtare

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

Recipe information

  • Yield

    Makes 8 servings

Ingredients

Crust

25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 cup (1/2 stick) unsalted butter, melted

Filling

1 8-ounce container mascarpone cheese*
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 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger

Preparation

  1. For crust:

    Step 1

    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.

  2. For filling:

    Step 2

    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.

  3. For topping:

    Step 3

    Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.

  4. Step 4

    • Italian cream cheese available at Italian markets and many supermarkets.
TagsTartDessertNectarineStone FruitFruitMascarponeCheeseDairyCream CheeseNut FreeBakingFood ProcessorSummerBon Appétit
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