I spotted this beautiful nectarine tart at Smitten Kitchen the other day, so when I found nectarines on sale at the grocery store I bought some and decided to give it a try.
It’s a fantastic recipe — super easy, but it looks like it must have been hard — and the combination of gingersnaps, butter and soft cheese is sort of like a less rich cheesecake. With fresh fruit on top it seems just a little less guilt-inducing.
This time I followed the recipe to the letter, leaving out the chrystallized ginger as she did, and using slightly larger nectarines (so I only needed one). I don’t have a cute tart pan with scalloped edges, either, but our springform pan worked just fine.
The mascarpone cheese I bought at Gateway Market was divine. It was definitely authentic — all the writing on the container was in Italian.
I also got some fancier than usual gingersnaps and some homemade peach jam from the farmers market.
Mmmm, this has not lasted long in our fridge.