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Nectarine and Mascarpone Tart in Gingersnap Crust

Nectarine and Mascarpone Tart in Gingersnap Crust
This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 30g of fat, and a total of 450 calories. A mixture of sugar, cream, lemon peel, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350°F. Finely grind gingersnaps in processor.
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Gingersnap CookiesGingersnap Cookies
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OvenOven
2
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.
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ButterButter
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Tart FormTart Form
3
Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
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CrustCrust
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OvenOven
1
Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger.
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Candied GingerCandied Ginger
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BowlBowl
2
Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
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CrustCrust
1
Overlap nectarine slices atop filling in concentric circles.
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NectarineNectarine
2
Brush with jam.
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JamJam
3
Sprinkle with chopped crystallized ginger.
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Candied GingerCandied Ginger
4
Serve, or refrigerate up to 6 hours.
5
* Italian cream cheese available at Italian markets and many supermarkets.
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Cream CheeseCream Cheese
DifficultyHard
Ready In45 m.
Servings8
Health Score1
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