Skip to content

Nectarine and Mascarpone Tart in Gingersnap Crust

June 22, 2011

This recipe always appealed to me based on how beautiful the fruit arranged on top.

I must say that the only issue I have with it is that the crust would not stay whole for me. It’s fine if you are serving straight from the pan, but that’s not fun if you are bringing it somewhere.

It’s a beautiful looking dessert and the gingersnap is a nice tang to basic mascarpone cream and sweetness of the nectarines.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: