Nectarine and Mascarpone Tart in Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This lovely dessert must be chilled at least two hours (or up to one day) before serving. Ingredients:
25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces) |
1/4 cup (1/2 stick) 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 tablespoon grated lemon peel |
1/4 teaspoon vanilla extract |
1 tablespoon finely chopped crystallized ginger |
4 to 5 small nectarines, halved, pitted, cut into thin slices |
1/4 cup peach jam, warmed |
2 tablespoons finely chopped crystallized ginger |
Directions:
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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