NECTARINE AND MASCARPONE TART IN A GINGERNSAP CRUST

NECTARINE AND MASCARPONE TART IN A GINGERNSAP CRUST image

Yield 8-10 slices

Number Of Ingredients 14

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Crust:
37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted
1 tablespoon finely chopped crystallized ginger (optional
Filling
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
Topping:
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

Steps:

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. 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 hour