In Season: Peach & Mascarpone Tart
Peach & Mascarpone Tart
by: foodiecouver
Ingredients:
Crust
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
Crust
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
Filling
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
Topping
1-2 ripe peaches, cut into thin slices
1-2 ripe peaches, cut into thin slices
This recipe makes two 4-inch tarts. You can double the recipe to make a 9-inch tart.
Directions
For crust:
Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
For filling:
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
For topping:
Top with sliced peaches. Serve, or refrigerate up to 6 hours.
Top with sliced peaches. Serve, or refrigerate up to 6 hours.
