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Nectarine and Mascarpone Tart in Gingersnap Crust


Nectarine and Mascarpone Tart in Gingersnap Crust Recipe

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 (click)
  • 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
Directions:
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