Mascarpone Fresh Fruit Tart With Lemon Cream Filling

8 servings
30 min prep time
02 hrs 40 min total time

This fresh fruit tart, from New England Open House Cookbook, is filled with lemon mascarpone cream and is the perfect sweet & refreshing end to any meal.  Filled here with fresh raspberries, feel free to substitute any combination of ripe summer fruits like strawberries, blackberries, blueberries, sliced peaches and figs.  

Ingredients

Tart Crust

3 cups unbleached all-purpose flour

2 tablespoons sugar

Pinch fine sea salt

12 ounces (3 sticks) cold Vermont Creamery Butter, cut into small pieces

3 tablespoons ice water

Lemon Mascarpone Cream Filling

3 large eggs

5 tablespoons freshly squeezed lemon juice

1 tablespoon finely grated lemon zest

5 ounces (2/3 cup) Vermont Creamery Mascarpone

1/3 cup heavy whipping cream

1/4 cup sugar

Pinch fine sea salt

3 cups fresh raspberries or other fresh fruit of choice

1 tablespoon finely grated lemon zest

5 ounces (2/3 cup) Vermont Creamery Mascarpone

1/3 cup heavy whipping cream

1/4 cup sugar

Pinch fine sea salt

3 cups fresh raspberries or other fresh fruit of choice

1 cup seedless berry or red currant jelly

1/3 cup cassis black currant liqueur

Directions

  • STEP 1

    Place 3 cups flour, sugar, pinch of salt, and butter in a food processor and pulse until mixture resembles coarse crumbs. With the machine running, drizzle in enough ice water to make the dough begin to form into a ball. Divide the pastry dough in half and, working on a lightly floured surface, shape each half into a flat disk. Wrap each pastry disk in plastic food wrap and refrigerate one disk at least 45 minutes and up to 24 hours. Freeze other disk for future use.

  • STEP 2

    Lightly flour a work surface. Roll out 1 pastry disk to form an approximately 11-inch circle. Ease the pastry into a 9-inch tart pan with a removable bottom. Crimp the edge decoratively, trimming away any excess dough. Refrigerate the tart crust for about 30 minutes before baking it.

  • STEP 3

    Place a rack in the center of the oven and heat oven to 350˚F.

  • STEP 4

    Line the chilled tart crust with aluminum foil or parchment paper and then fill it with ceramic pie weights or dried beans. Bake tart crust until edges begin to brown, about 15 minutes. Remove weights and liner and continue baking tart crust 12-15 minutes or until bottom is a light golden brown. Transfer the tart crust to a wire rack.

  • STEP 5

    Reduce the oven temperature to 325˚F.

  • STEP 6

    Meanwhile as the tart crust bakes, make the filling. Combine 3 eggs, lemon juice, lemon zest, mascarpone, cream, sugar, and salt in a mixing bowl and beat with a hand-held electric mixer at medium speed until smooth and creamy. Pour the filling into the baked tart crust.

  • STEP 7

    Bake the tart 20-25 minutes or until the filling is set. Let tart cool completely on wire rack.

  • STEP 8

    Arrange the raspberries or other fruit in tight and attractive concentric circles over the top of the cooled tart. Place the jelly and cassis in a small saucepan, stir to combine, and heat over medium-low heat until melted and smooth. Using a pastry brush, brush the warm jelly mixture gently over the fruit to glaze it. Serve the tart the same day it is made, preferably within a few hours of making it. Refrigerate it until ready to serve.

Sarah Leah Chase

Sarah Leah Chase_Image

Sarah Leah Chase

Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket’s Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.