This is a favorite of mine that makes a resurgence at many holiday weekends throughout the summer. With Memorial Day Weekend signifying the official start of rooftop and backyard barbecues everywhere, it seemed fitting to share this treat!
A lot of people are intimidated by signing up to bring dessert, but this one is easier to make than it might appear and pleases the tastebuds every time.
Nectarine, Plum and Mascarpone Tart in a Gingersnap Crust
Adapted fromSmittenKitchen.com(adapted from Bon Appetit, July 2002)
Her very important notes, with which I fully concur: I made one blaring change to this recipe; I left out the candied ginger because for lack of a more eloquent way to put it, I just can’t stand the stuff. But that doesn’t mean that you can’t add it, if it’s your thing, or that the tart lacks if you skip it. I also increased the amount of crust by a bit–the original amount spread so thinly over my tart pan, it made me sad.
You’ll want to make this a few hours before you want to serve it, or the night before.
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
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger (optional)
Topping
4 to 5 small nectarines, halved, pitted, cut into thin slices (I split the recipe between plums and nectarines -- it's important to slice thinly so that the pieces lay fairly flat on the tart filling)
1/4 cup peach jam, warmed
2 tablespoons finely chopped crystallized ginger (optional)
For 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. (Using a cold metal measuring cup will give you a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely. (And If you don't have a fluted tart pan, you can also use a 9" tart ring on a parchment lined sheet tray. It becomes a little more tricky to transfer it to a serving board, but if you are careful it works just as well.
For filling: Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger if you’re using it. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping: Overlap nectarine and plum slices in an alternating pattern atop, filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger if you’re using it. (Mint makes an excellent garnish, if you’re skipping the ginger.) Serve, or refrigerate up to 6 hours.
