Nectarine, Mascarpone and Gingersnap Tart
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Ingredients
- 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
- 6 tablespoons unsalted butter, melted
- 1 8-ounce container mascarpone cheese
- 6 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 teaspoon grated lemon peel
- 1/4 teaspoon vanilla extract
- 1 tablespoon finely chopped crystallized ginger (optional)
- 4 to 5 small nectarines, halved, pitted, cut into thin slices
- 1/4 cup peach jam, warmed
- 2 tablespoons finely chopped crystallized ginger (optional)
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Preparation
Chef’s notes
I made one blaring change to this recipe; I left out the candied ginger because for lack of a more eloquent way to put it, I just can’t stand the stuff. But that doesn’t mean that you can’t add it, if it’s your thing, or that the tart lacks if you skip it.
I also increased the amount of crust by a bit–the original amount spread so thinly over my tart pan, it made me sad.
I’m also already envisioning alternative versions of this with chocolate wafer cookie crusts and strawberries or even graham crackers and mixed berries, or whatever you have on hand. I don’t think you could make this taste anything less than abundantly delicious.
You’ll want to make this a few hours before you want to serve it, or the night before.