Gingersnap-Mascarpone Fruit Tart


This recipe is really fast to make and nicely highlights the fresh fruit, which doesn’t actually get cooked.   You can use peaches, nectarines, cherries and/or strawberries in this recipe, which is mostly from Bon Appetit via Smitten Kitchen.

Preheat the oven to 350.

Grind 36 good quality gingersnap cookies (bonus points if you make your own!) in a food processor.  Add 6 T.melted butter and process until the crumbs are uniformly moistened.  Press onto the bottom and sides of a 9″ tart pan with a removable bottom (a pie pan will work too).

Bake the crust for 8 minutes.  Allow to cool completely.

In a bowl, beat together one 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 and 1/4 teaspoon vanilla extract.  Spread the filling over the cooled crust and refrigerate for at least 2 hours or overnight.

Pit and thinly slice fruit to make 4 C. (Peel peaches if using).  Arrange over the filling.  Serve immediately or refrigerate.

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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