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    Nectarine & Mascarpone Gingersnap Tart


    Source of Recipe


    Internet

    List of Ingredients




    Crust:
    2 1/2 C. Gingersnap cookies, crushed
    1/4 C. butter, melted

    Filling:
    8 oz. Mascarpone cheese
    6 oz. cream cheese
    1/4 C. sour cream
    1/4 C. sugar
    1 Tbls. lemon peel
    1/4 Tsp. vanilla
    1 Tbls. crystallized ginger

    Topping:
    4-5 nectarines, sliced thinly
    1/4 C. peach jam
    2 Tbls. crystallized sugar

    Recipe



    Preheat oven to 350 degrees. Mix butter and crumbs until evenly moisented. Press into tart pan and bake for 8 minutes, or until darkened completely.
    Beat first 6 ingredients in bowl until smooth. Beat in ginger. Spread filling on top of crust. Cover loosely and refrigerate.

    Overlap nectarine slices on top of filling in circles. Brush with jam, then sprinkle with ginger. Chill for another hour then serve.

    1 Tart


 

 

 

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