This recipe is from Bon Appétit magazine and makes a great Summer dessert. I thought the filling maybe needed a bit more ooomph — next time, I may add a teaspoon or two of orange or lemon liqueur. Of course, this might also be because I used “light” cream cheese. Perhaps that was a mistake. Next time? Bring on the fat.
To get the crust nicely padded into the tart pan, I usually use a shot glass to help flatten the bottom and press the sides up. This works very well. I forget where I learned that tip but I did not make it up myself.
Use ripe, tasty nectarines for this — you will not be sorry.
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 tbsp grated lemon peel
1/4 tsp vanilla extract
1 tbsp finely chopped crystallized ginger
Optional: 1-2 tsp of your favorite citrusy liqueur (Grand Marnier? Limoncello?)
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tbsp finely chopped crystallized ginger
Preheat oven to 350 degrees. Finely grind gingersnaps in processor. 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. Use a shot glass for a nice, even surface!
Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Liqueur? Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Overlap nectarine slices atop filling in concentric circles. Don’t feel bad if you get lazy by the time you get to the center. I did.
Brush with jam. Sprinkle with chopped crystallized ginger. Remove sides of tart pan by putting the tart on a can or jar and pulling the rim down. Serve, or refrigerate up to 6 hours.
I have read a bunch of great books lately. I thought I would share: