• alisonbonifacy

Mascarpone and Nectarine Tart

Updated: Mar 26, 2021

My go-to dessert last summer was my Lemony Cheesecake, but recently, I have been making this tart A LOT and so should you!

I’m sure Mom’s friends will also tell you that this dessert is a show-stopper. Elegant, delicate, decadent without being heavy, but the kicker? It’s so easy! I probably shouldn’t be sharing the recipe because now people will no longer be impressed when Mom and I serve this lovely dessert! If you are not a fan of ginger, you can put a little less on top.


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Mascarpone and Nectarine Tart

Servings: 8

Prep time: 35 minutes (needs to be chilled at least 2 hours before adding the topping)

Cooking Time: about 10 minutes

Need: 9-inch tart pan with removable bottom or 9-inch springform pan

Crust:

2 ¼ cups (6 oz/180 g) broken gingersnap cookies or speculoos cookies (available at Trader Joe's)

¼ cup (65 g/½ stick) unsalted butter, melted

Filling:

8 ounces (250 g) mascarpone cheese

6 ounces (170 g) cream cheese

¼ cup (70 g) sour cream or crème fraiche

¼ cup (60 g) granulated sugar

½ tablespoon grated lemon zest

½ teaspoon vanilla extract

1 tablespoon finely chopped crystallized ginger

Topping:

4 to 5 ripe nectarines, cut into thin slices

¼ cup (90 g) peach jam, slightly warmed

2 tablespoons finely chopped crystallized ginger

Preheat oven to 350° F (175° C). Finely grind the gingersnaps or speculoos cookies in a food

processor. Pour in the melted butter and pulse until evenly moistened. Put the crumbs into the tart pan and gently press mixture evenly across the bottom and up the sides of the pan. Bake in the oven for about 10 minutes – until fragrant and slightly darkened. Take out and let cool.

Make the filling. In a medium-sized bowl, beat the mascarpone, cream cheese, sour cream/crème fraiche, sugar, lemon zest and vanilla until smooth. Add the chopped ginger and beat for another 20 seconds. Spread the filling evenly over the cooled crust. Cover loosely and refrigerate for at least 2 hours – up to 1 day.


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Delicately overlap the sliced nectarines across the tart. Brush the peach jam evenly over the nectarine slices and tart (I don’t always use all of the jam). Sprinkle with the chopped crystallized ginger. Serve or refrigerate for up to 1 day.


And bon appétit!


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Merci to Jean-Marc Lailheugue for the photo!


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