Nectarine And Mascarpone Tart In Gingersnap Crust Recipes

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
• For filling:
• Beat first 6 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:
• Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
• Italian cream cheese available at Italian markets and many supermarkets.

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
• For Filling:.
• Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
• Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.

Steps:

• Preheat oven to 350°F. and lightly butter a 9-inch springform pan.
• In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven 10 to 15 minutes, or until crisp and golden, and cool completely in pan on a rack.
• In a bowl with an electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, zest, and extracts. Beat in flour and salt until combined well.
• Pour filling into crust. Bake tart in middle of oven 30 to 35 minutes, or until pale golden and set, and cool completely in pan on rack. Remove side of pan and transfer tart to a plate. Chill tart, covered, at least 4 hours and up to 24.
• Slice nectarines and in a bowl toss with sugar. Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.
• Mound topping on tart and serve immediately.