Comments on: nectarine, mascarpone and gingersnap tart

By: Jen

Jen — Tue, 08 Sep 2009 14:10:18 +0000

made this tart over the weekend….it is perfection…..the flavors work incredibly together….love!

By: Emily

Emily — Sat, 29 Aug 2009 05:58:43 +0000

One possibly weird question…. would broiling the nectarines on top do anything strange to the marscapone/c.cheese filling? I am planning on making this tomorrow and am having the strange urge to broil the top….? Or should I just leave the nectarines well alone… since everyone else who’s tried it seems to like it as is?

By: Lobster In A Red Dress

Lobster In A Red Dress — Thu, 20 Aug 2009 03:40:35 +0000

This looked so amazing-I made it tonight for friends…have to say-just a dreamboat of a dessert! I added lots of lemon zest to the filling-yummy, and used raspberries and white peaches for the top. Next time (oh, and there will be a next time!) I would probably just go with a whole mess o’berries for the topping. I also plopped a blob of lemon curd on the side of the plate for gobbing up with the forkful of tart. Yummy!!!!

By: Ashley

Ashley — Fri, 14 Aug 2009 15:02:51 +0000

I’m making this for the third time this month…it’s such a hit!! So far I’ve been making it true to the recipe. Next time i’m going to try a chocolate crust with other fruits like you recommended. thank you so much!!

By: Jen

Jen — Fri, 07 Aug 2009 14:05:46 +0000

Had this scrumptious tart care of Julia (post 118, hi julia!) and it was unreal. We definitely did dig in before we even made it into our event! I decided to make it for my family today and it came out amazingly. Nothing as beautiful as smitten kitchen’s or even Julia’s but tastes just as wonderful. I love gingersnaps.

By: Lady Buttons

Lady Buttons — Wed, 05 Aug 2009 19:26:18 +0000

I made this for a bbq with our family this weekend and it was gobbled up in no time flat! The ginger snappy crust was such a refreshing change from plain ole graham crumbs — so much so that I’m trying to think of how I could adapt this recipe for a Christmas dessert. (yes, sadly, I think that far ahead!). Any thoughts? I was thinking maybe poached pears?

By: Julianna

Julianna — Mon, 03 Aug 2009 17:40:27 +0000

I made this over the weekend for a country picnic and it was a smash hit. I used plums and nectarines and it was just delicious. Thanks for the inspiration. The unfortunate part is that now I want to make the filling — alone — and eat it with a spoon.

By: Julia

Julia — Sat, 25 Jul 2009 15:07:49 +0000

I just made this for a picnic last night with peaches instead of nectarines, and it got RAVE reviews. We literally could not wait to start eating it and ended up sticking our forks straight into the pie pan. I loved the spicy kick in the crust in comparison to the sweet, juicy peaches. Awesome and I will be making it again!

By: UpMcNJ

UpMcNJ — Fri, 24 Jul 2009 20:16:23 +0000

Deb, In place of mascarpone you might try using creme fraiche or fromage blanc–both have somewhat similar consistencies to the mascarpone. I fear ricotta, if not well drained, would be too wet.

By: Suzanne

Suzanne — Sun, 19 Jul 2009 20:45:20 +0000

I have made this several times now and just can’t say enough good things about it. I also cook and bake for an Espresso house and made it as a special treat. Everyone loved it. When I brought it to a family picnic on the 4th of July to see what people thought of it and to find out what one might be willing to pay for a slice, my Aunt said $4 for the first slice but she’d pay $20 for a second slice! Thanks for a great recipe. I am curious as to how one might make it with chocolate and pears.