Comments on: nectarine, mascarpone and gingersnap tart

By: CM

CM — Mon, 06 Feb 2012 02:55:32 +0000

I made this topped with kiwi and raspberries, no jam, Greek yogurt in place of sour cream, and Carr’s Ginger Lemon Creme cookies in the crust. The filling worked well with the yogurt, and it was fine without the jam. I would stick with regular gingersnaps next time, though. The cookies (which I love on their own) were a little too hard and crunchy in the crust.

By: Erin

Erin — Fri, 03 Feb 2012 21:37:01 +0000

I tried this in the summer with nectarines, which was awesome. However, given my recent obsession with blood oranges and the fact that nectarines are very out of season, I recently tried the recipe with a blood orange topping and a few substitutions. First, I was too lazy to go through the process of making the apricot jam topping (not to mention that my apricot jam is of a questionable vintage), so I just drizzled the top with honey, which was delicous. Second, having no lemons on hand, I also substituted the grated lemon peel with blood orange zest. It was such a hit that I made it two weekends in a row!
Note: you need roughly 4 blood oranges to cover the tart.

By: Dianne

Dianne — Mon, 05 Dec 2011 10:34:55 +0000

I haven’t tried this yet – it is the wrong time of year for nectarines, but I’m trying to imagine some kind of stewed apple topping, instead – but if you made this with gluten-free gingersnaps (one of the few good gf sweets that are widely available), this is a quick and yummy gf dessert. Most gf desserts require 4 or more weird flours and a lot of experimenting and, well, this looks possible for gf people with a more casual approach to food. I’m really excited about this!

By: deb

deb — Mon, 21 Nov 2011 04:23:36 +0000

Hi Marcia — It should be fine overnight. The only risk with keeping it in the fridge more than a day is that the crust might start to get soft. But it will still be delicious.

By: Marcia

Marcia — Mon, 21 Nov 2011 04:14:29 +0000

Looks wonderful! I’d like to make it the day before, though, and refrigerate. I see the recipe says “refrigerate up to 6 hours.” Has anyone tried refrigerating overnight?

By: Melissa

Melissa — Fri, 16 Sep 2011 19:59:55 +0000

Made this following your recipe exactly except for swapping apricot jam for peach jam because that was what I had. Everyone loved it and couldn’t believe how easy it was to make. Thanks!!

By: Sophie

Sophie — Fri, 12 Aug 2011 20:35:09 +0000

I made this over the weekend as well and it was a show-stopper. Thanks again Deb for making me look good! And so effortlessly. I did the crust a week earlier — a dinner party was cancelled, so I threw the finished crust in the freezer til a time I could use it. I let it thaw a little before I did the rest and it turned out perfectly. It was beautiful and absolutely delicious! I made a 9 x 11 rectangle tart and everyone kept eating seconds until it was gone! It was fantastic. Thanks again!

By: Courtney C

Courtney C — Mon, 08 Aug 2011 12:14:45 +0000

I made this over the weekend for a summer party! I absolutely love your website and it’s now my go-to for desserts. It was nice that this could mostly be made the night before. This is definitely something a little different and tarts are always impressive in my opinion. I have to say though, I really just think it was okay. The crust ended up being pretty hard, which gave a nice texture. I did add the crystalized ginger to both the mascarpone and on top. Not sure what I would change about this but it just didn’t have that wow i was hoping for!

By: Ferda

Ferda — Mon, 16 May 2011 14:27:24 +0000

I made this recipe last night… It was amazing, I loved the creaminess of the filling and the gingersnap crust… For topping I used raspberries and blueberries, glazed with raspberry jam, and topped with chopped pistachios… Great result, everyone loved it…

By: bridget

bridget — Sun, 12 Dec 2010 03:19:24 +0000

I made this recently for my family and everyone loved it… I want to make it again as individual tartlettes for a Christmas lunch but have a lot of cooking to do in the lead up and wondered whether you think the tart shells would freeze/thaw well once baked? Thanks