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Nectarine and Mascarpone Tart with
Gingersnap Crust
CRUST: 25 gingersnaps (about 6os or 21/2 cups)*
¼ cup (1/2 stick) unsalted butter, melted
FILLING: 8 oz mascarpone
6 oz cream cheese
¼ cup sour cream
¼ cup sugar
1 Tbs grated lemon peel
¼ tsp vanilla extract
1 Tbs finely chopped crystallized ginger
TOPPING: 4-5 nectarines, sliced
¼ cup peach or apricot jam
2 Tbs chopped crystallized ginger
Preheat oven to 350. Finely grind gingersnaps in processor. Add butter and blend until evenly moistened. Pat into a 9-inch tart pan. Bake until color darkens slightly, about 8 minutes.
Beat mascarpone, cream cheese, sour cream, sugar, and leman peel until smooth.
Beat in ginger. Spread into crust. Cover and refrigerate at least 2 hrs or up to 24 hrs.
Place nectarine slices on filling, overlapping in a spiral pattern. Brush with jam. Sprinkle with ginger (optional)
* Homemade gingersnap recipe:
Mix together 2 cups flour, 2 tsp cinnamon, 2 tsp ginger, 1 tsp baking soda, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp salt.
Cream ¾ cup butter with ¾ cup gran. Sugar and ½ cup brown sugar.
Mix in the dry ingredients, Add 1 egg and 1/3 cup molasses. Refrigerate for 1 hr.
Form cookies into balls,
then flatten and place on baking sheet. Sprinkle with sugar. Bake at 350 for 10-15 min. Bake long enough to dry them out (they should “snap”) but not so long that they start to
brown or they will taste burned. Cool on racks.
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