Nectarine and Mascarpone Tart in Gingersnap Crust

Name: Nectarine and Mascarpone Tart in Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces); 1/4 cup (1/2 stick) unsalted butter, melted; 1 8-ounce container mascarpone cheese*; 6 ounces cream cheese, room temperature; 1/4 cup sour cream; 1/4 cup sugar; 1 tablespoon grated lemon peel; 1/4 teaspoon vanilla extract; 1 tablespoon finely chopped crystallized ginger; 4 to 5 small nectarines, halved, pitted, cut into thin slices; 1/4 cup peach jam, warmed; 2 tablespoons finely chopped crystallized ginger

Servings: persons

25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 cup (1/2 stick) unsalted butter, melted
1 8-ounce container mascarpone cheese*
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger

1
Preheat oven to 350F.
2
Finely grind gingersnaps in processor.
3
Add butter and blend until crumbs are evenly moistened.
4
Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
5
Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes.
6
Cool completely.
7
Beat first 6 ingredients in medium bowl until smooth.
8
Beat in crystallized ginger.
9
Spread filling in prepared crust.
10
Cover loosely and refrigerate at least 2 hours and up to 1 day.
11
Overlap nectarine slices atop filling in concentric circles.
12
Brush with jam.
13
Sprinkle with chopped crystallized ginger.
14
Serve, or refrigerate up to 6 hours.
15
Italian cream cheese available at Italian markets and many supermarkets.

936

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces), 1/4 cup (1/2 stick) unsalted butter, melted, 1 8-ounce container mascarpone cheese*, 6 ounces cream cheese, room temperature, and more.

Yes, Nectarine and Mascarpone Tart in Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!