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Cherry, almond & lemon mascarpone tart

Cherry, almond & lemon mascarpone tart

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(3 ratings)

Prep: 30 mins Cook: 45 mins Plus 30 mins chilling

Easy

Serves 8
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert

Nutrition and extra info

Nutrition: per serving

  • kcal847
  • fat62g
  • saturates30g
  • carbs68g
  • sugars50g
  • fibre3g
  • protein8g
  • salt0.44g
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Ingredients

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

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • splash of Disaronno or Marsala, if you have it

For the mascarpone mix

  • 2 x 250g tubs mascarpone
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140 g/ 5 oz icing sugar, plus extra for dusting

Method

  1. Roll out the pastry on a lightly floured surface to just thinner than a £1 coin. Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.

  2. Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.

  3. Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.

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Comments (26)

kissmecakes's picture

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.

marcam's picture

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

donna1981's picture

Sounds fab but would it work with raspberries instead?

kittyblueit's picture
5

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.

konstantinadee's picture
5

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.

alanjackson's picture

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

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