Nectarine & Mascarpone Tart w. Gingersnap Crust
2016-04-30 12:34:17
Serves 8
Prep Time
2 hr 30 min
Cook Time
10 min
Total Time
2 hr 40 min
Crust
- 45 gingersnap cookies
- 7 tablespoons butter, melted
Filling
- 8 oz. mascarpone cheese
- 6 oz. cream cheese
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
Topping
- 4 nectarines, halved, pitted, and sliced thin
- 1/4 cup peach jam
Instructions
- Begin by making the crust. Preheat the oven to 350 degrees. Add gingersnaps to food processor and pulse until finely ground, 3 minutes. Add melted butter and blend until combined. Press mixture into the bottom and up the sides of a 9 inch tart pan with removable bottom. Place on baking sheet and bake until crust is a deep golden, 8 minutes. While the crust is cooling, make the filling. In a medium bowl, beat together all filling ingredients until smooth. Spread into cooled crust, cover loosely with plastic wrap, and refrigerate for at least 2 hours and up to a day. Once filling is cooled, arrange nectarine slices on top of the tart in circles. Brush fruit with jam and serve immediately, or refrigerate for later eating. Best eaten within 2 days.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen
SALT & PREPPY https://www.saltandpreppy.com/
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