Nectarine and Mascarpone Tart in Gingersnap Crust

Nectarine and Mascarpone Tart in Gingersnap Crust
Photo by Pornchai Mittongtare


  • 1 8-ounce container mascarpone cheese
  • ¼ cup peach jam
  • 6 ounces cream cheese
  • 2 tablespoons crystallized ginger
  • 5 small nectarines
  • 1 tablespoon crystallized ginger
  • 25 gingersnap cookies
  • + 5 more ingredients
    • ¼ cup unsalted butter
    • ¼ teaspoon vanilla extract
    • ¼ cup sugar
    • ¼ cup sour cream
    • 1 tablespoon grated lemon peel

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, ...

View full recipe at Epicurious


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