NECTARINE AND MASCARPONE TART IN GINGERSNAP CRUST

Nectarine and Mascarpone Tart in Gingersnap Crust image

Yield Makes 8 servings

Number Of Ingredients 15

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

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. 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. 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. Serve, or refrigerate up to 6 hours.
Italian cream cheese available at Italian markets and many supermarkets.