Summer, Oh Summer

I've been drooling at other bloggers' posts on peach tarts and ice cold drinks, all reminiscent of hot summers (exactly what has been nonexistent here in SF). Thank god this weekend was actually nice and warm and stayed warm for more than one day. Allison picked up some peaches from the farmer's market saturday, so we thought it would be a good idea to celebrate and make a summer tart!




We adapted a recipe from epicurious but altered it a bit--omitted the crystallized ginger pieces since we didn't have it on hand (plus the gingersnap cookies we used had pieces in them!), used peaches instead of nectarines, and made our own peach jam with some white peaches. The combination of the lemon zest in the mascarpone and the gingersnap cookie crust complemented each other really well. I think we were a little nervous/frazzled baking together so we had some mishaps but soon, very soon we will be rubbing our bosoms together in baking bliss. (Original recipe here)

Ingredients:
25 gingersnap cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
1/4 c unsalted butter, melted
1 8 oz container mascarpone cheese
2 T sugar
1 T good quality honey
1 T grated lemon peel
1/4 t vanilla extract
1 to 2 big peaches, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

Directions:
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. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat mascarpone cheese, sugar, honey, lemon peel, and vanilla extract in a medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Overlap peach slices atop filling in concentric circles. Brush with jam. Voila!