- 25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 8-ounce container mascarpone cheese
- 6 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 tablespoon grated lemon peel
- 1/4 teaspoon vanilla extract
- 1 tablespoon finely chopped crystallized ginger
- 4 to 5 small nectarines, halved, pitted, cut into thin slices
- 1/4 cup peach jam, warmed
- 2 tablespoons finely chopped crystallized ginger
- 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.
- 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.
- 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.