Nectarine Cream Tart in Gingersnap Crust
I found this recipe several years ago on Smitten Kitchen's website and she adapted it from Bon Appetit. It truly is a beautiful way to celebrate summer's wonderful fruit.
Ingredients
For the Crust
- 2¼ cups gingersnap cookies ground | I buy the gluten-free Midel brand.
- ¼ cup butter melted
For the Filling
- 8 ounces mascarpone cheese
- 6 ounces cream cheese
- ¼ cup sour cream
- ¼ cup sugar
- 1 teaspoon lemon peel grated
- ¼ teaspoon vanilla extract
For the Topping
- 4-5 small nectarines peeling left on and sliced in thin slices
- ¼ cup peach jam
Instructions
For the 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 the 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 the Topping
- Overlap nectarine slices on top of the filling in concentric circles starting at the edges and working in to the center. Spread the jam over the nectarine slices.
- Serve immediately, or keep refrigerated for up to 6 hours.
Notes
It's best to put the nectarines and jam on just before you serve it, but if you have to do it ahead, it's fine. Over time, the crust will get soggy so presentation won't be as lovely.
Tried this recipe?Let us know how it was!