![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrvja8lFffS-UlDuTetxovgrk9JLoa6tLFHU-MenyjKt_eMePxrkxnZ1FxdLTHY0EqrkuK4htN4a5W65Y0xSoKUE1tmfS8lMMrm0_Ud6smEgQ2TAJK2BnENSWn7n9bZKa7D-Qxesw2O2b/s320/peach-pie.jpg)
Filling 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 Topping 4 to 5 small nectarines, halved, pitted, cut into thin slices 1/4 cup peach jam, warmed
Preparation 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 ingredients in medium bowl until smooth. 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. Serve, or refrigerate up to 6 hours.
Thanks I'll check it out.
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