Nectarine and Mascarpone Tart in Gingersnap Crust

• 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

1. Preheat oven to 350F.
2. Finely grind gingersnaps in processor.
3. Add butter and blend until crumbs are evenly moistened.
4. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
5. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes.
6. Cool completely.
7. Beat first 6 ingredients in medium bowl until smooth.
8. Beat in crystallized ginger.
9. Spread filling in prepared crust.
10. Cover loosely and refrigerate at least 2 hours and up to 1 day.
11. Overlap nectarine slices atop filling in concentric circles.
12. Brush with jam.
13. Sprinkle with chopped crystallized ginger.
14. Serve, or refrigerate up to 6 hours.
15. Italian cream cheese available at Italian markets and many supermarkets.

cookies, unsalted butter, mascarpone cheese, cream cheese, sour cream, sugar, vanilla, ginger, nectarines, peach, ginger

Taken from www.epicurious.com/recipes/food/views/nectarine-and-mascarpone-tart-in-gingersnap-crust-106868 (may not work)