adapted from smittenkitchen
makes 1 10" tart



The past few months have been filled with wedding baking, which is extra joyful! This was a fruit tart for my friend Cass's engagement!

Ingredients:

• 37 gingersnap cookies, coarsely broken (about 9 oz./3 1/4 c plus 2 T)
• 6 T unsalted butter, melted
• 8 oz. mascarpone cheese
• 6 oz. cream cheese, room temperature
• 1/4 c sour cream
• 1/4 c sugar
• 1 t grated lemon peel
• 1/4 t vanilla extract
• 4 to 5 small nectarines, halved, pitted, cut into thin slices
• 1/4 c peach jam, warmed

1. 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.
2. Filling: Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
3. Toopping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.