Cherry, almond & lemon mascarpone tart

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• Bliblaha

  13 July 2011

  Bliblaha commented on this recipe

  can't wait to cook this one - can you used canned cherries?

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• konstantinadee

  13 July 2011

  konstantinadee rated and commented on this recipe

  

  Fantastic! It was easy to make and definitely enjoyed by all. It was light and delicious. I used fresh cherries and think the canned ones might be too wet for this cake.

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• Amanda

  13 July 2011

  Amanda commented on this recipe

  I made this at the weekend using a pre-baked pastry case for speed and it was amazing! Everyone who tasted it wanted the recipe. I used fresh cherries and agree tinned would probably be too soggy.

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• Amanda

  13 July 2011

  Amanda rated this recipe

  

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• dmg81

  14 July 2011

  dmg81 commented on this recipe

  Sounds fab but would it work with raspberries instead?

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• Marie Rose

  14 July 2011

  Marie Rose commented on this recipe

  Don't always find fresh cherries. What other fruit do you suggest I should use

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• kissmecakes

  17 July 2011

  kissmecakes commented on this recipe

  Very easy recipe to follow. I used a pack of ready made dessert pastry for the base. Our friends loved it and asked for the recipe. I am going to play with it and sustitute lemon with lime and cherries with raspberries. Absolutely gorgeous and whatever level of cook you are you will find it easy.

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• kissmecakes

  17 July 2011

  kissmecakes commented on this recipe

  Very easy recipe to follow. I used a pack of ready made dessert pastry for the base. Our friends loved it and asked for the recipe. I am going to play with it and sustitute lemon with lime and cherries with raspberries. Absolutely gorgeous and whatever level of cook you are you will find it easy.

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• Annika

  21 July 2011

  Annika commented on this recipe

  I would love to make this! I would, however, like to know what sort of pastry is used. I live in The Netherlands and the only kind of ready made pastry you can buy here is puff pastry. But this doesn't look like puff pastry, so I would like to know how I can make the pastry base myself. Could you enlighten me, please?

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• kissmecakes

  22 July 2011

  kissmecakes commented on this recipe

  Hi Annika! It is Dessert pastry - easy to make at home but I was being lazy! You will find recipes for it on the net. Good Luck! Love Karen x (kissmecakes)

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• kissmecakes

  22 July 2011

  kissmecakes commented on this recipe

  1.To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest. 2.Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins. 250g plain flour 70g icing sugar 125g unsalted butter 2 egg yolks

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• Steven

  22 July 2011

  Steven commented on this recipe

  Hi Annika, the dessert patry corresponds to Dutch/Vlaams 'zanddeeg'. You can find some shortcrust recipes here on the website or elsewhere. Good luck!

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• kissmecakes

  22 July 2011

  kissmecakes commented on this recipe

  forgot to say i already halved the pastry recipe so you don't need to halve it and freeze the other half!!! Oh, and no lemon zest! Hope this is helpful

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• Linda Oldroyd

  27 July 2011

  Linda Oldroyd commented on this recipe

  If you like marzipan you'll love this. I changed the pastry to biscuit base using 200g digestives and 100g butter. I increased the amount of filling to 150g of everything and used 2eggs. I also stirred lemon curd into the topping, for me nothing is too lemony!

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• AnnBlehein

  29 August 2011

  AnnBlehein commented on this recipe

  I have made this twice, with cherries and then with raspberries. Both went down really well with guests. Made sweet pastry for the base. The lemon juice in the mascarpone is inspired. First time I did not have enough mascarpone and used some ricotta and sour cream to make up the volume and it work fine.

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• helensmith1

  14 September 2011

  helensmith1 commented on this recipe

  My Dad made the best sweet pastry ever. He used to put a small amount of lemonade in it!

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• Nina

  07 April 2012

  Nina commented on this recipe

  I would love to make this wonderful dessert. Unfortunately I do now live in Kolkata (India), we do get mascarpone & ricotta but it is very, very expensive. Would you be sooooo kind & write me an alternative to these two wonderful tasting creams???? Then I would be able to make so many more of these exciting desserts of yours. Thanking you in advance. Nina

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http://www.bbcgoodfood.com/recipes/1511708/

http://www.bbcgoodfood.com/recipes/1511708/

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Ingredients

• 375g block dessert pastry
• about 700g/1lb 9oz cherries , stoned

FOR THE FRANGIPANE FILLING

• 100 g/ 4 oz unsalted butter at room temperature
• 100 g/ 4 oz golden caster sugar
• 100 g/ 4 oz ground almond
• 1 egg
• splash of Disaronno or Marsala, if you have it

FOR THE MASCARPONE MIX

• 2 x 250g tubs mascarpone
• zest and juice 1 lemon
• 140 g/ 5 oz icing sugar , plus extra for dusting

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 45 mins

Ingredients

• 375g block dessert pastry
• about 700g/1lb 9oz cherries , stoned

FOR THE FRANGIPANE FILLING

• 100 g/ 4 oz unsalted butter at room temperature
• 100 g/ 4 oz golden caster sugar
• 100 g/ 4 oz ground almond
• 1 egg
• splash of Disaronno or Marsala, if you have it

FOR THE MASCARPONE MIX

• 2 x 250g tubs mascarpone
• zest and juice 1 lemon
• 140 g/ 5 oz icing sugar , plus extra for dusting

PER SERVING

847 kcalories, protein 8g, carbohydrate 68g, fat 62 g, saturated fat 30g, fibre 3g, sugar 50g, salt 0.44 g

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