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Made this fabulous, versatile tart three times, first with fresh berries, then with sliced peaches. Most recently, wanted to to try it as a winter dessert and topped the mascarpone filling with home-made cranberry sauce (reduced it so it would be thick when cool) flavored with orange and rosemary. The bright, sharp flavor of the cranberry was spectacular with the creamy not-too-sweet mascarpone and the gingersnap crust. Added a sprinkling of candied walnuts on top for crunch. It was a big hit at our dinner party. Plus, it looked lovely (didn’t need additional glaze to finish) enough for a special holiday celebration.