Berry Tart With Lemon Curd Mascarpone

The Berry Tart With Lemon Curd Mascarpone is one of those desserts that instantly transports me to sunny afternoons spent at farmers’ markets, surrounded by vibrant berries and the sweet, tangy smell of citrus. I remember the first time I made this tart; it was a spontaneous decision after a visit to the local berry farm. The rich flavors of the fresh strawberries and raspberries combined with the creamy lemon curd mascarpone filling created a dessert that felt both indulgent and refreshing. Sharing this tart with family and friends has become a cherished tradition, a sweet centerpiece for gatherings that always elicits smiles and satisfied sighs.

Every bite of the Berry Tart With Lemon Curd Mascarpone is a burst of flavor that dances on your palate. The crust, a delicate blend of all-purpose and almond flour, provides a perfect balance to the luscious filling. I often find myself reminiscing about those sunny days as I slice into this tart, the vibrant colors of the berries a feast for the eyes. It’s not just a dessert; it’s a celebration of the season, a way to savor the fleeting beauty of spring. The combination of textures and flavors makes it a standout dish at any occasion, whether it’s a birthday party, a picnic, or just a quiet evening at home.

Whether you’re a seasoned baker or a novice, this tart is approachable and rewarding. The joy it brings, both in making it and sharing it, is truly special. As I blend the mascarpone with the lemon curd, I can almost hear the laughter of friends gathered around the table, ready to enjoy a slice. If you’re looking for a way to impress your guests or simply treat yourself, this Berry Tart With Lemon Curd Mascarpone is the perfect recipe. Let’s dive into the reasons why this tart is so beloved!

Main Ingredients for Berry Tart With Lemon Curd Mascarpone

When it comes to the ingredients for the Berry Tart With Lemon Curd Mascarpone, each one plays a vital role in creating the perfect balance of texture and flavor. The star ingredients like the fresh berries and lemon curd are essential for that delightful tartness. The combination of all-purpose flour and almond flour in the crust provides a unique flavor and a crumbly texture that perfectly complements the creamy filling. Let’s take a closer look at what you’ll need for this recipe:

• 1 ½ cups all purpose flour: The base of the tart crust, giving it structure.
• ½ cup almond flour: Adds a nutty flavor and contributes to a tender crust.
• 1 teaspoon kosher salt: Enhances the flavors of the tart.
• 2 teaspoons powdered sugar: Sweetens the crust while keeping it light.
• ½ cup unsalted butter, very cold and diced into ¼ inch pieces: Creates a flaky texture in the crust.
• 1 egg yolk: Provides richness and helps bind the crust together.
• 1-2 tablespoons cold water: Used to bring the crust mixture together.
• ¾ cup whipping cream: Whipped into a fluffy topping for the tart.
• 1 (8 ounce) container mascarpone cheese, at room temperature: The creamy base for the filling.
• 1 heaping tablespoon powdered sugar: Sweetens the mascarpone filling.
• 1 cup lemon curd, store bought: Adds the tangy flavor that sets this tart apart.
• 1 pint strawberries, hulled and sliced: Fresh and sweet, these berries top the tart.
• 1 pint raspberries: Adds a touch of tartness and color.
• ¼ cup strawberry preserves: Glazes the berries for a beautiful finish.
• Mint leaves for garnish: A fresh touch that completes the presentation.

Recipe Directions for Berry Tart With Lemon Curd Mascarpone

Making the Berry Tart With Lemon Curd Mascarpone is a delightful experience! You’ll find each step brings you closer to a beautifully crafted dessert. Follow these detailed instructions for a perfect result.

1. In a large bowl, combine the all purpose flour, almond flour, kosher salt, and powdered sugar. Use a whisk to ensure everything is evenly mixed. The goal is to create a dry mixture that will serve as the foundation of your tart. A light and fluffy blend will lead to a tender crust, so mix well.

2. Add the chilled unsalted butter pieces to the flour mixture. With your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. You should see small pieces of butter throughout, which will create that flaky texture we love in a tart crust.

3. In a separate small bowl, whisk together the egg yolk and 1 tablespoon of cold water. Once combined, pour this mixture into the flour and butter blend. Using your fingers, mix everything together until it starts to come together. If the mixture feels too dry, add another tablespoon of cold water to help it bind.

4. Once the dough holds together when pinched, transfer it to a buttered tart pan with a removable bottom. If you prefer individual tarts, you can use small tart pans instead. Press the dough evenly into the bottom and up the sides of the pan, ensuring a uniform thickness.

5. Using a fork, prick the bottom of the crust to prevent it from puffing up while baking. Cover with plastic wrap and refrigerate for about an hour. This step is crucial as it helps the butter firm up, resulting in a crispier crust.

6. Preheat your oven to 375 degrees Fahrenheit. Once heated, remove the tart crust from the refrigerator and bake for 12 to 15 minutes, or until the edges are golden brown. Keep an eye on the tart towards the end of the baking time to avoid over-browning.

7. Once baked, allow the crust to cool completely before filling it with the mascarpone mixture. This will ensure that the filling doesn’t melt into the crust and maintains its structure.

8. While the crust cools, prepare the filling by whipping the whipping cream in a bowl using a hand mixer or stand mixer until soft peaks form. This step adds a light and airy texture to your filling.

9. Add the room temperature mascarpone cheese and the powdered sugar into the whipped cream. Beat on a medium speed until just combined, being careful not to over-mix, as it can cause the mixture to become too runny.

10. Once combined, gently fold in the lemon curd with a wooden spoon. The goal here is to keep it fluffy while ensuring that the lemon flavor is evenly distributed throughout the filling.

11. In a separate bowl, mix the raspberries and sliced strawberries together. To glaze the berries, heat the strawberry preserves in a small saucepan until thinned. This will make it easier to mix with the fresh berries.

12. Spoon the mascarpone filling into the cooled tart crust, spreading it evenly. Top with the mixed berries and drizzle the warmed strawberry preserves over the top. This not only adds flavor but gives a beautiful shine to the tart. Garnish with fresh mint leaves for a lovely finishing touch.

Now, slice your Berry Tart With Lemon Curd Mascarpone and serve it to your guests. Enjoy the compliments!

Recipe Tips about Berry Tart With Lemon Curd Mascarpone

Making the Berry Tart With Lemon Curd Mascarpone is exciting, but having a few tips in your back pocket can make the experience even better! Here are some ideas to ensure your tart turns out perfectly:

• Storage: The tart is best enjoyed fresh but can be stored in the refrigerator for up to three days. Keep it covered to prevent it from drying out.
• Freezing: You can freeze the tart before adding the filling. Wrap it tightly in plastic and store it for up to a month. Thaw it in the refrigerator before filling and serving.
• Serving suggestions: Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
• Garnish creatively: Consider using edible flowers or citrus zest to elevate the presentation even more.
• Make ahead: Prepare the tart crust a day in advance and just fill it before serving for a stress-free dessert option.

Serve This Berry Tart With Lemon Curd Mascarpone With

When it comes to serving the Berry Tart With Lemon Curd Mascarpone, there are plenty of delightful options to consider. This tart is versatile and can complement various occasions and flavors.

• Fresh Whipped Cream: Adding a dollop of homemade whipped cream can enhance the overall experience, creating a rich and creamy contrast to the tartness of the lemon curd.
• Ice Cream: A scoop of vanilla or lemon sorbet pairs wonderfully, adding a delightful creaminess that balances the tart’s flavors.
• Tea or Coffee: Enjoy this tart with a warm cup of tea or coffee. The citrus notes of the tart complement the rich flavors of your beverage.
• Picnic Treat: This tart makes for an excellent dessert on picnics. Transport it carefully and slice it fresh for outdoor enjoyment.
• Seasonal Fruit Salads: Serve alongside a light fruit salad featuring seasonal fruits to balance the richness of the tart.
• Celebratory Events: Whether it’s a birthday, anniversary, or holiday gathering, this tart is sure to impress and become a favorite among your guests.

FAQ

Conclusion

The Berry Tart With Lemon Curd Mascarpone is a truly special dessert that combines refreshing flavors with a beautiful presentation. It’s perfect for any occasion and is sure to impress your guests. I encourage you to try making it; you’ll find it’s not only delicious but also a joy to share. Enjoy every bite and the smiles it brings!

Berry Tart With Lemon Curd Mascarpone

The ultimate dessert experience awaits with this Berry Tart With Lemon Curd Mascarpone. Bursting with fresh flavors and a creamy filling, it's a perfect treat for any occasion. This easy-to-make tart is sure to impress your guests and satisfy your sweet tooth. Make it tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 12 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups all purpose flour
• 0.5 cups almond flour
• 1 teaspoon kosher salt
• 2 teaspoons powdered sugar
• 0.5 cups unsalted butter very cold and diced into ¼ inch pieces
• 1 egg yolk
• 1-2 tablespoons cold water
• 0.75 cups whipping cream
• 1 8 ounce mascarpone cheese at room temperature
• 1 heaping tablespoon powdered sugar
• 1 cup lemon curd store bought
• 1 pint strawberries hulled and sliced
• 1 pint raspberries
• 0.25 cups strawberry preserves
• Mint leaves for garnish

Equipment

• Oven
• Cutting Board
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. In a large bowl, combine the all purpose flour, almond flour, kosher salt, and powdered sugar. Use a whisk to ensure everything is evenly mixed. The goal is to create a dry mixture that will serve as the foundation of your tart. A light and fluffy blend will lead to a tender crust, so mix well.
2. Add the chilled unsalted butter pieces to the flour mixture. With your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. You should see small pieces of butter throughout, which will create that flaky texture we love in a tart crust.
3. In a separate small bowl, whisk together the egg yolk and 1 tablespoon of cold water. Once combined, pour this mixture into the flour and butter blend. Using your fingers, mix everything together until it starts to come together. If the mixture feels too dry, add another tablespoon of cold water to help it bind.
4. Once the dough holds together when pinched, transfer it to a buttered tart pan with a removable bottom. If you prefer individual tarts, you can use small tart pans instead. Press the dough evenly into the bottom and up the sides of the pan, ensuring a uniform thickness.
5. Using a fork, prick the bottom of the crust to prevent it from puffing up while baking. Cover with plastic wrap and refrigerate for about an hour. This step is crucial as it helps the butter firm up, resulting in a crispier crust.
6. Preheat your oven to 375 degrees Fahrenheit. Once heated, remove the tart crust from the refrigerator and bake for 12 to 15 minutes, or until the edges are golden brown. Keep an eye on the tart towards the end of the baking time to avoid over-browning.
7. Once baked, allow the crust to cool completely before filling it with the mascarpone mixture. This will ensure that the filling doesn’t melt into the crust and maintains its structure.
8. While the crust cools, prepare the filling by whipping the whipping cream in a bowl using a hand mixer or stand mixer until soft peaks form. This step adds a light and airy texture to your filling.
9. Add the room temperature mascarpone cheese and the powdered sugar into the whipped cream. Beat on a medium speed until just combined, being careful not to over-mix, as it can cause the mixture to become too runny.
10. Once combined, gently fold in the lemon curd with a wooden spoon. The goal here is to keep it fluffy while ensuring that the lemon flavor is evenly distributed throughout the filling.
11. In a separate bowl, mix the raspberries and sliced strawberries together. To glaze the berries, heat the strawberry preserves in a small saucepan until thinned. This will make it easier to mix with the fresh berries.
12. Spoon the mascarpone filling into the cooled tart crust, spreading it evenly. Top with the mixed berries and drizzle the warmed strawberry preserves over the top. This not only adds flavor but gives a beautiful shine to the tart. Garnish with fresh mint leaves for a lovely finishing touch.

Notes

• Tip 1: The tart is best enjoyed fresh but can be stored in the refrigerator for up to three days. Keep it covered to prevent it from drying out.
• Tip 2: You can freeze the tart before adding the filling. Wrap it tightly in plastic and store it for up to a month. Thaw it in the refrigerator before filling and serving.
• Tip 3: Pair the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
• Tip 4: Consider using edible flowers or citrus zest to elevate the presentation even more.
• Tip 5: Prepare the tart crust a day in advance and just fill it before serving for a stress-free dessert option.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!