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Nectarine and Mascarpone Tart in a Gingersnap Crust

7/12/2017

3 Comments

 
Picture
A quick note that you should expect regular recipe posts every Wednesday (with occasional lagniappe as is deemed necessary). ;-)

Nectarine and Marscarpone Tart in a Gingersnap Crust
A perfect summer dessert, the tart nectarines and spicy gingersnap crust offset the not-too-sweet filling nicely. Originally a Bon Appétit recipe that Smitten Kitchen adapted, I made a few additions, namely, heavy whipping cream and cinnamon as I prefer a fluffier, less dense filling. The topping is open to a variety of summer fruits. I have made this tart and topped with cherries and other stone fruits as well.

Adapted from Smitten Kitchen
Number of servings: 8-10​

Ingredients
Crust
  • 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
  • 6 tablespoons unsalted butter, melted
Filling
  • 1 8-ounce container mascarpone cheese
  • 6 ounces cream cheese, room temperature
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla extract
  • Pinch of cinnamon
Topping
  • 4 to 5 small nectarines, halved, pitted, cut into thin slices
  • 1/4 cup apricot jam, warmed (original recipe called for peach)

Directions
Crust
  1. Preheat oven to 350 °F.
  2. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
​
Flling
  1. Beat all the filling ingredients in medium bowl until smooth.
  2. Spread filling in prepared crust.
  3. Cover loosely and refrigerate at least 2 hours and up to 1 day.

Topping
  1. Overlap nectarine slices atop filling in concentric circles.
  2. Brush with jam.
  3. Serve, or refrigerate up to 6 hours.
Picture
3 Comments
Sandra Coalman
7/13/2017 09:10:47 am

What a fabulous looking recipe!! I am headed straight to our farmer's market to get fresh nectarines. Thank you for the wonderful recipe. Looks like pears might be a nice alternative also.
Bon Appetit

Reply
Jacqueline Steiner link
7/13/2017 02:24:52 pm

Hello Sandra and thank you so much! I think you're absolutely right, pears would be fantastic.....and I'd add a pinch of nutmeg to the filling. Enjoy!

Reply
Kody link
11/29/2020 06:19:37 pm

Youur the best

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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