Makes 1 - 9 inch tart
9 ounces gingersnap cookies (about 32 - 34 cookies), coarsely broken
¼ cup (½ stick) unsalted butter, melted
1 tablespoon pulverized, crystalized ginger
Pinch of salt
4-5 large, ripe yet firm peaches, peeled and sliced into wedges
¼ cup whipped cream cheese
1/3 cup heavy cream
½ cup brown sugar
2 extra-large eggs, well beaten
½ teaspoon ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
½ teaspoon vanilla extract
9 inch tart pan with removable bottom
1.Preheat oven to 325°F.
2.Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups). Reserve 1 heaping tablespoon for garnish.
3.Add melted butter, pulverized ginger and salt; process until moistened.
4.Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet.
5.Bake for 10 minutes. Remove from the oven and set on a cooling rack.
For the filling:
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