Hi Friends


 Its time for fall! Say goodbye to your long days at the beach, its a new school year. Which means a fresh start for everyone, or in this case, a fresh tart. This berry tart with lemon curd mascarpone is simply perfect. The lemon curd is not overwhelming, as the mascarpone mellows it out allowing to heighten the flavors of the beautiful strawberries and raspberries. This is the perfect end to summer dessert for your last picnic or family get together. You are more than welcome to make the lemon curd yourself, but Trader Joe’s carries one of the absolute best, as do most grocery stores saving you some time.


The original recipe is from http://www.foodiecrush.com/2014/04/berry-tart-with-lemon-curd-mascarpone/, I made a few tweaks not using almond flour, since there was none on hand at the time. I also used salted butter and skipped the salt, and then a lemon preserve on top instead of the strawberry!


For the tart crust

2 cups all purpose flour

2 teaspoons powdered sugar

½ cup salted butter, cut into small chunks (1 stick)

1 egg yolk

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

1 pint strawberries, hulled and sliced

1 pint raspberries

¼ cup strawberry or lemon perserves

Mint leaves for garnish


For the tart crust

  1. Combine the all purpose flour, and powdered sugar in a bowl (I used my kitchen aid, but your hands would work just fine to combine the ingredients) Just make sure you are using the dough attachment, the hook. Add the butter chunks and let it mix with the flour, it will not be one cohesive dough just yet. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the blend we have created. Keep working or mixing the dough until the ingredients stick together.
  2. Press the dough into a tart pan, or small tart pans   (4-6). I did not have a tart pan as the recipe calls for with the removable bottom, so I used my round 9 by 13 cake pan.
  3. Poke the dough with a fork a few times, and refrigerate for at least an hour.
  4. 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

  1. 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 and try not to eat all of it before it can go into the tart
  2. In a separate bowl, mix the raspberries and sliced strawberries. Heat your preserves of choice until thinned and mix into the berries gently as to not squish any of your raspberries! Spoon the mascarpone into the cooled tart crust and top with the berries. Garnish with mint leaves for a beautiful and complete look

For more great recipes, check out http://www.foodiecrush.com/ !