Nectarine and Mascarpone Tart in Gingersnap Crust

Ingredients

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

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