Nectarine and Gingersnap Tart

A simply delectable way to enjoy the bounty of stone fruit season! The gingernut crust adds a little spice to the sweetness of the tart.

At a glance

Approx 2 hours, including refrigeration time


Crust Ingredients

  • 37 gingersnap cookies, coarsely broken
  • 6 tbsp unsalted butter, melted

Filling and Topping Ingredients

  • 220g mascarpone cheese
  • 170g cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 tsp freshly grated lemon peel
  • 1/4 tsp vanilla extract
  • 4 fresh yellow or white flesh nectarines, halved, pitted, cut into thin slices
  • 1/4 cup peach jam, warmed


  1. Preheat oven to 180°C. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened.
  2. Press mixture over bottom and up sides of 23cm diameter tart pan with removable bottom.
  3. Bake the crust for about 8 minutes, until color darkens, pressing sides with back of spoon if beginning to slide. Remove from the oven and allow to cool completely in the pan.
  4. For filling, beat mascarpone cheese, cream cheese, sour cream, sugar, lemon peel and vanilla extra in a medium bowl until smooth.
  5. Spread the filling into the prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
  6. To serve, overlap nectarine slices on top of the filling in concentric circles. Brush gently with jam.
  7. Garnish with fresh mint or finely chopped crystalised ginger.
  8. Serve, or refrigerate for up to 6 hours.

Original recipe by Smitten Kitchen.