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:
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
Steps:
- 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.
- 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.
- Toopping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.
