Nectarine And Mascarpone Tart In Gingersnap Crust Recipes

NECTARINE AND MASCARPONE TART IN GINGERSNAP CRUST

Nectarine and Mascarpone Tart in Gingersnap Crust image

Categories Dairy Fruit Ginger Dessert Bake Nectarine Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Crust
25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 cup (1/2 stick) unsalted butter, melted
Filling
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
Topping
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger

Steps:

For crust:
Preheat oven to 350°F. 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. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling:
Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping:
Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
Italian cream cheese available at Italian markets and many supermarkets.

MASCARPONE CHEESECAKE TART WITH NECTARINES

Mascarpone Cheesecake Tart with Nectarines image

Number Of Ingredients 16

Ingredients

six 5- by 2 1/2-inch graham crackers
1 1/4 cups coarsely crushed amaretti* (Italian almond macaroons, about 3 ounces)
3 tablespoons sugar
3 tablespoons unsalted butter, melted
1 1/2 cups mascarpone cheese* (about 3/4 pound) at room temperature
1/2 cup sugar
2 large eggs
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 pounds nectarines (about 8)
2 tablespoons sugar, or to taste
*available at specialty foods shops and some supermarkets

Steps:

Preheat oven to 350°F. and lightly butter a 9-inch springform pan.
In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven 10 to 15 minutes, or until crisp and golden, and cool completely in pan on a rack.
In a bowl with an electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, zest, and extracts. Beat in flour and salt until combined well.
Pour filling into crust. Bake tart in middle of oven 30 to 35 minutes, or until pale golden and set, and cool completely in pan on rack. Remove side of pan and transfer tart to a plate. Chill tart, covered, at least 4 hours and up to 24.
Slice nectarines and in a bowl toss with sugar. Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.
Mound topping on tart and serve immediately.

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Preheat oven to 350°F. 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. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
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