Nectarine and Mascarpone Tart in Gingersnap Crust Recipe

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Nectarine and Mascarpone Tart in Gingersnap Crust
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  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.
  2. 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.
  3. 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.
  4. * Italian cream cheese available at Italian markets and many supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.5 Kcal (1748 kJ)
Calories from fat 234.43 Kcal
% Daily Value*
Total Fat 26.05g 40%
Cholesterol 70.07mg 23%
Sodium 197.3mg 8%
Potassium 282.52mg 6%
Total Carbs 42.73g 14%
Sugars 15.06g 60%
Dietary Fiber 2.34g 9%
Protein 5.75g 12%
Vitamin C 5.1mg 8%
Iron 1.3mg 7%
Calcium 84.4mg 8%
Amount Per 100 g
Calories 232.21 Kcal (972 kJ)
Calories from fat 130.39 Kcal
% Daily Value*
Total Fat 14.49g 40%
Cholesterol 38.97mg 23%
Sodium 109.74mg 8%
Potassium 157.14mg 6%
Total Carbs 23.77g 14%
Sugars 8.38g 60%
Dietary Fiber 1.3g 9%
Protein 3.2g 12%
Vitamin C 2.8mg 8%
Iron 0.7mg 7%
Calcium 47mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
  • 12

Good Points

  • saturated fat free,
  • low sodium

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