Berry Tart With Lemon Curd Mascarpone

by heidi on April 24, 2014

Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then…this happened: Berry Tart With Lemon Curd Mascarpone.

Don’t be ashamed, be real. It’s okay you too like these berries more than quinoa. Even when you’re secretly giving me fist pumps and high fives. Even when your conscience is chanting, “Quinoa! Quinoa! Quinwwwwwaaaa!!!!!!”

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

My little Meyer lemon bushes have been wintering indoors like retired Upper East siders who call the southern beaches of Boca Raton their snowbirding home.

So there I was with hands on hips, staring these little bushes down as I pondered whether it was time yet to subject them to the harsh reality of the wild outdoors where they belong. Like swallows heading back to Capistrano, is it time for my two little lemons that bloomed over the winter to face the outdoor elements?

What? And leave their personal furnace vent and sunny west side disposition? Or would that be west side exposure? Just so long as it’s the good side of the west side we have a deal. Wazzup Westsiiiiiide?

Gosh, that makes me almost want to come back one day as a lemon tree. But only if you’ll call me Ms. Meyer.

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

But then, instead of lugging my two lemon trees with two lonely lemons outdoors, I started scheming about plucking those little suckers off their branches and, GASP, cooking with them.

I mean, they’d only been percolating for 3 months. Wasn’t it time?

In my mind, yes. In my husband’s mind, it’s doubtful. In fact, he’s going to be a little on the grumpola side when he comes home and sees our two little lemons…GONE. Gone before he had a chance to strip a zest or four for a super cold, shaken martini with a twist. Or four. Because I know that’s been his plot all winter long.

I hope this lemon curd will curb his martini with a twist of his home grown lemon craving. Yeah. Wish me luck with that.

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

Berry Tart with Lemon Curd Mascarpone foodiecrush.com

I’ve been thinking about Becky’s lemon curd ever since I saw it come up in my RSS feed a few months back. I’ve bought it before at Trader Joes, but I’ve never made it myself. That is until I had thoughts of lugging those two lemon trees outside and getting my pants dirty. I’d rather get my pants dirty with lemon and sugar instead of wintered, lemon-ed soil. And thus, sugar and plucked lemons and lemon curd it was.

The crust is based on a recipe from Sweet Paul’s new cookbook Eat and Make, a cookbook I’m totally digging into. The recipe calls for almond meal and regular flour, for a bit of an almond flavor. That I also dig.

Instead of leaving the puckery-sweet lemon curd all alone in my almond crust, I headed for the fridge to scout about for cream cheese and discovered Mascarpone. Double bonus points for ingredients that lurk in the shadows. Whip cream? Check. Powdered sugar? All over my pants and thus check. Berries? Got those in droves thanks to yesterday’s Costco power shopping trip.

I even plucked the season’s first mint leaves from my garden. Maybe my lemons need to take a lesson from the mint, and head outside a little earlier. Then maybe they’d still be here. Shaken and being enjoyed in a very cold martini glass.

But then, you would have had quinoa today. Instead you’ll be chanting “Berries. Berries. Berrrrrrreeeeez!”

Berry Tart With Lemon Curd Mascarpone

Yield: serves 6

Berry Tart With Lemon Curd Mascarpone

Ingredients

For the tart crust
1 ½ cups all purpose flour
½ cup almond flour
1 teaspoon kosher salt
2 teaspoons powdered sugar
½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
1 egg yolk
1-2 tablespoons cold water
For the mascarpone filling
¾ cup whipping cream
1 8 ounce container mascarpone cheese, at room temperature
1 heaping tablespoon powdered sugar
1 cup lemon curd, store bought, or I used this recipe
1 pint strawberries, hulled and sliced
1 pint raspberries
¼ cup strawberry preserves
Mint leaves for garnish

Instructions

    For the tart crust
  1. Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
  2. Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
  3. Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
  4. For the mascarpone filling
  5. Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat to mix well. Fold in the lemon curd with a wooden spoon.
  6. In a separate bowl, mix the raspberries and sliced strawberries. Heat the strawberry preserves until thinned and mix into the berries. Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves if desired.

Tart crust adapted from Sweet Paul's Make and Eat

http://www.foodiecrush.com/2014/04/berry-tart-with-lemon-curd-mascarpone/

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41 comments |

Posted in: baking and breads,chicken and turkey,desserts and sweets,recipes,vegetables and fruits

{ 32 comments… read them below or add one }

Nazia @ This Baker Girl Blogs April 24, 2014 at 2:42 am

Such a gorgeous looking tart! I’ve been looking forward to berries all year and can’t wait to turn a few of them into this :)

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Kathryn April 24, 2014 at 3:34 am

This is beautiful Heidi! So bight + vibrant.

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Lily (A Rhubarb Rhapsody) April 24, 2014 at 3:56 am

As much as I love quinoa, it has nothing on this beauty. Wise choice!

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Abby @ The Frosted Vegan April 24, 2014 at 6:56 am

I’m jealous of your first mint leaves, it’s been too cold to even put out my mint plant yet! Love the beauty of this tart and look at your Smudge getting in on the action : )

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heidi April 24, 2014 at 11:53 am

Smudge was more than happy to help since it averted homework for a bit. I don’t know where she learned that. HA.

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Christine from Cook the Story April 24, 2014 at 8:05 am

This is absolutely beautiful!

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Sommer @ASpicyPerspective April 24, 2014 at 9:49 am

Love, love your gorgeous pictures! Your tart is on my list for must try recipes for sure! Pinned!

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Ali | Gimme Some Oven April 24, 2014 at 10:22 am

GORGEOUS!!! And I’ll take a piece of this with the quinoa you mentioned, please. :)

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heidi April 24, 2014 at 11:51 am

It’ll be coming at you soon. But minus the tart :)

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Amanda April 24, 2014 at 11:48 am

Beautiful tart! Those strawberries…. perfect! :)

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Sarah@WholeAndHeavenlyOven April 24, 2014 at 11:57 am

Oh my gosh what a gorgeous spring-time tart! Love how bright and fresh those beautiful berries look! Pinned!

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Jessica @ A Kitchen Addiction April 24, 2014 at 12:00 pm

Gorgeous tart! I can’t wait to get my hands on some good, fresh berries!

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Laura (Tutti Dolci) April 24, 2014 at 12:44 pm

So gorgeous! Love the lemon curd mascarpone (and I’m not mourning the quinoa ;)).

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Annalise @ Completely Delicious April 24, 2014 at 12:50 pm

I bet this tastes like spring! And I’d give almost anything for a slice right now post-lunch. Jealous of your lemon tree, maybe I’ll have to get one too. 2 home grown lemons are better than none!

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Kasha @ The FarmGirl Cooks April 24, 2014 at 12:51 pm

As much as I love quinoa, I’d gladly give it up for a slice of this tart.

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Meg @ The Housewife in Training Files April 24, 2014 at 1:12 pm

This is seriously gorgeous! And looks absolutely delish. Once strawberries are at their peak, I cannot wait to make this. And devour it all!

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Phi @ The Sweetphi Blog April 24, 2014 at 1:32 pm

haha, yum, I’m totally not ashamed to say I’d rather have this beautiful berry tart with lemon curd over quinoa !

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Katrina @ Warm Vanilla Sugar April 24, 2014 at 2:38 pm

That mascarpone is such a fabulous idea! I love this tart!

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Cecile @ My Yellow Farmhouse.com April 24, 2014 at 5:41 pm

What a beautiful presentation! I love this recipe and I love the idea of adding marscapone to the lemon curd. (I’m glad you didn’t go for the quinoa today..)

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Tieghan April 24, 2014 at 9:47 pm

Love these colors and flavors! So pretty!

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Denise | TLT April 25, 2014 at 12:07 am

Move our quinoa and welcome berry tart! Seriously: this is such a gorgeous tart! And anything with mascarpone and lemon curd is good in my opinion. Seriously, I could eat spoonfuls of those two. But you do things elegantly of course, with this stunning tart. I know what I will be making this Spring!

xoxo

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Laura (Blogging Over Thyme) April 25, 2014 at 6:02 am

Oh yes. This is definitely a faceplant dessert ;)

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Crista April 28, 2014 at 7:45 pm

whoa. looks AMAZING.

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Madonna/aka/Ms. Lemon April 28, 2014 at 8:13 pm

I have to make this, it has all my favorite ingredients. Pinned.

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Reply

shawn May 1, 2014 at 6:03 pm

you have a killer camera and you know how to use it. and the recipes looks pretty awesome, too.

Reply

shawn May 1, 2014 at 6:03 pm

*recipe (oops)

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Mary Ann May 1, 2014 at 8:20 pm

Hi. Do you let the tart crust cool in the pan or remove it after taking it out of the oven? Looks great – going to give it a try this weekend.

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Jerri May 3, 2014 at 4:52 pm

Made this last week and it IS as delicious as it looks. I have one question though… For the filling you say to whip the cream on high and add the mascarpone. This may seem like a silly question, but how long should you whip the cream? I whipped until stiff peaks and it worked, but wasn’t sure if whipping to that stage was what you meant. Just curious.

Although I love quinoa too, this tart was awe.some! Glad you went with it.

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Mary Ann May 5, 2014 at 11:05 am

That was delicious.

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Kelly May 11, 2014 at 8:52 pm

Made this for Mother’s Day and it is delicious! Thank you for sharing! I added a tsp of white balsamic to my preserves for berry enhancement.

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Julie May 18, 2014 at 8:55 am

This looks great and just in time for strawberry season! Happy I found your site!

Reply

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