This was fun to make, and the end result is beautiful, and tasty. You make a crust using gingersnaps, layer on a creamy mixture, and then top it with nectarines with a jam glaze. A tart pan with a removable bottom is used in this recipe. This recipe comes from Smitten Kitchen.
adapted from Smitten Kitchen
Crust:
37 gingersnap cookies, coarsely broken (about 9 ounces)
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
Topping:
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
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. (Use a cold metal measuring cup to get a nice, clear distinction 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.
For filling: Beat first 6 ingredients in medium bowl until smooth. 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. Serve, or refrigerate up to 6 hours.
Crust:
37 gingersnap cookies, coarsely broken (about 9 ounces)
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
Topping:
4 to 5 small nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed
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. (Use a cold metal measuring cup to get a nice, clear distinction 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.
For filling: Beat first 6 ingredients in medium bowl until smooth. 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. Serve, or refrigerate up to 6 hours.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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