As the weather cools, ever so slightly, back to normal sweltering July, it seems appropriate to highlight recipes that involve just the slightest application of heat, as opposed to no heat whatsoever. But no matter how hot it is outside, this tart is absolutely, no question, indubitably worth making. It is one of the most delicious things I have ever made, and the oven was only on for about 15 minutes.

The crust is amazing:

OMG the crust

The filling is amazing:

OMG the filling

And then you place ripe nectarines prettily on top.

OMG the nectarines

There is nothing not to love about this tart.

Nectarine, mascarpone, and gingersnap tart
From Smitten Kitchen

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) [I used Trader Joe’s triple ginger cookies]
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
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. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

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 slices 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.

Advertisements