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.