Peach and Mascarpone Tart in a Gingersnap Crust

Crust


-2 ½ cups plus 2 Tbs. gingersnap cookies, coarsely broken

-4 tablespoons unsalted butter, melted

Filling


-1 8-ounce container mascarpone cheese


-6 ounces cream cheese, room temperature


-1/4 cup sour cream


-1/4 cup sugar


-1 teaspoon grated lemon peel


-1/4 teaspoon vanilla extract


Topping


-4 to 5 small peaches, halved, pitted, cut into thin slices


-1/4 cup peach jam, warmed


For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling: Beat first 6 ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.