nectarine mascarpone gingersnap tart
A lucky find while trawling through 2000s recipe blogs! I found it on smitten kitchen. This one's perfect for the dead of summer because not only is that when nectarines are in season, but you also don't need the oven for more than ten minutes.
✶ ingredients
crust- 37 gingersnap cookies
- 6 tbsp unsalted butter, melted
- 8oz tub mascarpone
- 6oz cream cheese, room temp
- 1/4 cup sour cream
- 1/4 cup sugar
- 3-4 small nectarines
- 1/4 cup peach jam, warmed
✶ instructions
crustPreheat oven to 350˚F.
Finely grind gingersnaps in a food processor, working in smaller batches if necessary. Add melted butter and combine until the crumbs are evenly moistened.
Press mixture evenly along the bottom and sides of a 9 inch tart pan, using a measuring cup chilled briefly in the freezer to get it all even.
Bake until the crust darkens, about 8 minutes. Cool completely.
fillingBeat mascarpone, cream cheese, sour cream, and sugar in a bowl until smooth. Spread evenly in the cooled crust and allow to chill in the fridge for at least two hours.
toppingHalve and pit nectarines, then slice thinly. Overlap nectarine slices atop the filling in concentric circles, starting from the outside and moving in. Brush warmed jam evenly across the top.
Serve immediately or store in the refrigerator!
✶ notes
smitten kitchen recommends a tart pan with a removable bottom, but I don't have one and used a glass pie dish, which worked just fine! If you're using glass, the crust takes a bit longer to bake--just keep an eye on it in the oven after 8 minutes and take it out when it looks ready.
She also includes 1 tsp grated lemon rind and 1/4 tsp vanilla extract in the filling. I somehow forgot both, but the flavor was light and delicious and I don't think I'd add them if I make it again.
Because of the sliced fruit, it's best to finish this within one day! I made it for dessert and we finished it with breakfast the next morning because the nectarines were starting to oxidize.