Nectarine and Mascarpone Tart in Gingersnap Crust

Name: Nectarine and Mascarpone Tart in Gingersnap Crust
Yield: 8 Servings
Ingredients: 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces); 1/4 cup (1/2 stick) unsalted butter, melted; 1 8-ounce container mascarpone cheese; 6 ounces cream cheese, room temperature; 1/4 cup sour cream; 1/4 cup sugar; 1 tablespoon grated lemon peel; 1/4 teaspoon vanilla extract; 1 tablespoon finely chopped crystallized ginger; 4 to 5 small nectarines, halved, pitted, cut into thin slices; 1/4 cup peach jam, warmed; 2 tablespoons finely chopped crystallized ginger

By Bruce AidellsPhotographer Pornchai Mittongtare

June 30, 2002

Image may contain Food Dessert Cake Tart and Pie

This lovely dessert must be chilled at least two hours (or up to one day) before serving.

Recipe notes