I’m honestly in shock that this recipe isn’t already on here! I’m not even sure how many times I made this tart last summer, but each time I gave the recipe to everyone that tried it! The picture I’m posting is not of the one I made (I couldn’t get my nectarines to look that pretty for the life of me), it is from the site where the recipe was posted.
Photo from smittenkitchen.com
Nectarine and Mascarpone Tart in a Gingernsap Crust
37 gingersnap cookies, coarsely broken
6 tablespoons unsalted butter, melted
8 oz mascarpone cheese
6 oz cream cheese, room temperature
1/4 c sour cream
1/4 c sugar
1 tsp grated lemon peel
1/4 tsp vanilla extract
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger (optional)
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. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling: Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger if you’re using it. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger if you’re using it. (Mint makes an excellent garnish, if you’re skipping the ginger.) Serve, or refrigerate up to 6 hours.