Monday, September 13, 2010

Nectarine, Plum, and Mascarpone Ginger Tart

Summer's last hurrah!

Nectarine, Plum, and Mascarpone Ginger Tart
Slightly adapted from Smitten Kitchen

37 Gingersnap Cookies, coarsely broken
6 T. Unsalted Butter, melted
8 oz. Mascarpone Cheese
6 oz. Cream Cheese at room temperature
1/4 C. Sour Cream
1/4 C. Sugar
1 t. Lemon peel, grated
1/4 t. Vanilla Extract
2 T. Crystallized Ginger, finely chopped
4 - 5 small Necarines and Plums, halved, pitted, and sliced
1/4 C. Plum jam

Preheat oven to 350 degrees.  Finely grind gingersnaps in processor.  Add butter and blend.  Press mixture over bottom and up sides of 9-inch diameter tart pan.  Bake crust until color darkens, about 8 minutes.  When you take it out, the sides will have probably started sliding to the middle (or at least mine were, I don't want to presume) but you can press them back with the back of a spoon.  Cool completely.

Beat cheeses, sour cream, sugar, lemon peel, and vanilla until smooth.  Beat in crystallized ginger.  Spread filling in prepared crust.  Cover loosely and refrigerate at least 2 hours and up to 1 day.

Overlap nectarine and plum slices in concentric circles or however you would best like to artistically express yourself.  Brush top with jam.  Sprinkle with any additional crystallized ginger and serve.

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