Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Nectarine, Mascarpone and Gingersnap Tart

This recipe immediately caught my eye when I saw it in my Google Reader.  I love it because it is a creative spin on the traditional fruit tart with a slightly different filling and crust.  And this was the perfect time to make it, as nectarines were $0.88/lb at the grocery store!  We had Ben’s family over for dinner last weekend.  After a delicious summery meal of chicken and veggie subs on the grill, grilled corn on the cob and fresh watermelon, this was the perfect dessert.  Everyone really enjoyed it (and Ben and I really enjoyed the leftovers!)  I thought all the flavors really complemented each other well, and I especially liked the hint of lemon in the filling.  Delicious!

Nectarine, Mascarpone and Gingersnap Tart

Ingredients:

For the crust:

37 gingersnap cookies, coarsely broken (about 9 oz. or 3 ¼ cups plus 2 tbsp. pieces)

6 tbsp. unsalted butter, melted

 

For the filling:

1 8-oz. container mascarpone cheese

6 oz. cream cheese, at room temperature

¼ cup sour cream

¼ cup sugar

1 tsp. lemon zest

¼ tsp. vanilla extract

 

For the topping:

4 to 5 small nectarines, halved, pitted, and cut into thin slices

¼ cup peach jam, warmed

 

Directions:

Preheat the oven to 350°.  Finely grind gingersnaps in the food processor.  Add butter and blend until crumbs are evenly moistened.  Press mixture over the bottom and up the sides of a 9-inch diameter tart pan with a removable bottom.  Bake crust until color darkens, pressing sides with back of a spoon if beginning to slide, about 8 minutes.  Cool completely.

 

Combine all the filling ingredients in a bowl and mix until smooth.  Spread filling in the prepared crust.  Cover loosely and refrigerate at least 2 hours and up to 1 day.

 

Overlap nectarine slices on top of the filling in concentric circles.  Brush with jam.  Serve, or refrigerate up to 6 hours. 

Source: adapted from Smitten Kitchen

  • http://cateskitchen.blogspot.com Cate

    I haven’t made a tart in my new tart pan…but this looks so good it just might be the way I break it in!

  • Amy (Just2Good)

    That looks beautiful!

  • Amy (Just2Good)

    That is very pretty! I will definitely have to try that.

  • http://chelley325.wordpress.com Chelle

    This looks fabulous, and so gourmet! Your slices are picture perfect.

  • http://ellysaysopa.vox.com Elly

    Ha! I immediately starred this in my reader, too. It looks so delicious and yours looks beautiful!

  • http://www.goodthingscatered.blogspot.com katie102006

    Annie, this is such a GORGEOUS tart!!! I love the idea of the super-juicy nectarines with the creamy marscapone as well. I bet this was just fabulous!!

  • http://amberskitchen.blogspot.com Amber

    This looks stunning! Great job Annie.

  • http://www.apotofteaandabiscuit.blogspot.com Sylvie

    What can I say? Beautiful!