Nectarine and Mascarpone Tart in a Gingersnap Crust

A quick note that you should expect regular recipe posts every Wednesday (with occasional lagniappe as is deemed necessary). ;-)

Nectarine and Marscarpone Tart in a Gingersnap Crust
A perfect summer dessert, the tart nectarines and spicy gingersnap crust offset the not-too-sweet filling nicely. Originally a Bon Appétit recipe that Smitten Kitchen adapted, I made a few additions, namely, heavy whipping cream and cinnamon as I prefer a fluffier, less dense filling. The topping is open to a variety of summer fruits. I have made this tart and topped with cherries and other stone fruits as well.

Adapted from Smitten Kitchen
Number of servings: 8-10​

Ingredients
Crust

• 37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
• 6 tablespoons unsalted butter, melted

Filling

• 1 8-ounce container mascarpone cheese
• 6 ounces cream cheese, room temperature
• 1/2 cup heavy whipping cream
• 1/4 cup sour cream
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 1/4 teaspoon vanilla extract
• Pinch of cinnamon

Topping

• 4 to 5 small nectarines, halved, pitted, cut into thin slices
• 1/4 cup apricot jam, warmed (original recipe called for peach)

Directions
Crust

1. Preheat oven to 350 °F.
2. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened.
3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
4. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

​
Flling

1. Beat all the filling ingredients in medium bowl until smooth.
2. Spread filling in prepared crust.
3. Cover loosely and refrigerate at least 2 hours and up to 1 day.

Topping

1. Overlap nectarine slices atop filling in concentric circles.
2. Brush with jam.
3. Serve, or refrigerate up to 6 hours.