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Nectarine, Mascarpone and Gingersnap Tart

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Ingredients

Crust

  • 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
  • 6 tablespoons unsalted butter, melted

Filling

  • 1 8-ounce container mascarpone cheese
  • 6 ounces cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon finely chopped crystallized ginger (optional)

Topping

  • 4 to 5 small nectarines, pitted, cut into thin slicespitted, cut into thin slices
  • 1/4 cup peach jam, warmed
  • 2 tablespoons finely chopped crystallized ginger (optional)

Preparation

Click here for preparation method.

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