This easy to make berry tart features a tender base of almond crust filled with a luscious whipped lemon curd mascarpone filling and topped with fresh strawberries and mint.
Course Dessert
Cuisine American
Keyword berry tart
Prep Time 1 hourhour
Cook Time 12 minutesminutes
Total Time 1 hourhour12 minutesminutes
Servings 6
Calories 839kcal
Ingredients
For the tart crust
1 ½cupsall purpose flour
½cupalmond flour
1teaspoonkosher salt
2teaspoonspowdered sugar
½cupunsalted butter, (1 stick), very cold and diced into ¼ inch pieces
1egg yolk
1-2tablespoonscold water
For the mascarpone filling
¾cupwhipping cream
1 8ouncecontainer mascarpone cheese, at room temperature
1heaping tablespoon powdered sugar
1cuplemon curd, store bought, or I used this recipe
1pintstrawberries, hulled and sliced
1pintraspberries
¼cupstrawberry preserves
Mint leaves for garnish
Instructions
For the tart crust
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.
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.
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.
For the mascarpone filling
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.
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.