Fresh Nectarine Gingersnap Tart
While I like so many things about summer, you really can’t beat the seasonal fruit. I went to the Brentwood Farmers’ Market this past Sunday after a somewhat lengthy hiatus, and the transformation was heavenly. All of a sudden there were heaps of juicy white peaches, nectarines, doughnut peaches, beautiful blackberries…thank god for free samples! I pretty much ate an entire meal of fruit samples from local Southern California growers. I couldn’t resist getting a bunch of yellow nectarines, since they were one of my favorites after trying pretty much everything.
In fact, I bought so many that I didn’t think I could eat them all without some going bad. So I decided to make a fresh nectarine tart. I’m a huge fan of stone fruit pies and crumbles, but these nectarines were too good that they just had to be left fresh. My trusty blog obsession Smitten Kitchen had a beautiful nectarine ginger snap tart (btw I LOVE that her blog categorizes by season) and I decided to give it a try.
Fresh Nectarine Ginger Snap Tart (Recipe from Smitten Kitchen)
37 Ginger Snap Cookies
6 Oz Unsalted Butter, melted
8 Oz Mascarpone Cheese
6 Oz Cream Cheese
1/4 Cup Sour Cream
1/4 Cup Granulated Sugar
1/2 Tsp Vanilla Extract
4 Medium Nectarines
1/4 Cup Apricot Jam, warmed
Pre-heat oven to 350 deg F. Crush gingersnaps into a fine powdery substance in a food processor or blender. Mix gingersnap crumbs with melted butter until completely combined. Press mixture evenly into a 9″ tart pan. (I used the back of a metal spoon). Bake in the oven for 8-10 minutes, or until golden brown. Remove from oven and let cool.
Whisk together mascarpone cheese, cream cheese, sour cream and sugar in a medium bowl. Add in vanilla extract. Pour mixture into the cooled tart crust and refrigerate, loosely covered, for 1-2 hours.
Layer finely sliced nectarines in concentric circles on top of the tart filling. Warm the apricot jam and spread over nectarines with a brush.