Summer Berry, Lemon, and Mascarpone Tart
A delightful summer berry, lemon, and mascarpone tart features a simple no-cook filling and vibrant seasonal fruit topping.
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Instructions
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Preheat oven to 400°F.
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In a food processor, combine flour, salt, butter, and 1/2 cup powdered sugar; blend until coarse.
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Add 2 tablespoons cold water and process until the dough clumps, adding more water if needed.
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Lightly knead the dough on a countertop; rest for 10 minutes.
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Roll the dough between parchment paper into an 8-inch circle to fit a tart tin.
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Chill the wrapped dough in the refrigerator for 20 minutes.
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Grease the tart tin. Line the tin with the chilled dough, pressing gently, then trim and crimp edges.
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Place parchment paper inside the tart, fill with baking beans or rice for blind baking.
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Bake for 15 minutes, covering edges with foil if needed. Remove parchment and weights, then bake for 5 more minutes until golden.
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Cool the baked pastry crust completely.
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Beat vanilla, mascarpone, heavy cream, remaining 1/2 cup powdered sugar, lemon juice, and zest until thick with soft peaks.
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Fill the cooled crust with the cream mixture and smooth the top.
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Decorate with summer berries just before serving; keep chilled.