Cherry, almond & lemon mascarpone tart

Cherry, almond & lemon mascarpone tart

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(4 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

    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
    Eggs

    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

    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, questions and tips

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reevey
31st May, 2017
5.05
I made this yesterday with my own sweet shortcrust pastry and it was a great hit with everyone at my friend's BBQ last night. The ladies all asked for the recipe! It was gorgeous and definitely will be repeated :-)
jayneboos's picture
jayneboos
27th Nov, 2015
yummy must try this ;-)
fairystoryteller
20th Jul, 2014
5.05
A lovely dessert much enjoyed by guests. I will make it again and maybe try it with raspberries next time as other people have suggested.
sophieyinchan
19th Jun, 2014
Can you make this ahead and keep it in the fridge? If so, how long would it be ok for? Thank you
lucyebyrne
27th Mar, 2014
Show stopping dessert and tasted amazing! All my guests wanted more! I made it using the digestive biscuit base as one other reader had and it was perfect.
ells2000
27th Sep, 2013
This recipe is lovely! Will deffo make again!! 5 stars:D
caroline1850
11th Sep, 2013
What do you mean by baking parchment and beans!!
fairystoryteller
20th Jul, 2014
5.05
This is known as 'blind baking' Caroline. You put baking paper (or greaseproof paper) inside the raw pastry case and then fill with special ceramic baking beans which weigh the pastry down to stop it puffing up and help to keep the edges of the pastry straight against the side of the tin whilst it cooks.
justinedaly
9th Jun, 2013
Absolutely delicious!
muesli1
6th Jun, 2013
For those of you reading this in Australia... a £1 coin is the same size as a $2 coin. :)

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