Cherry, almond & lemon mascarpone tart

Cherry, almond & lemon mascarpone tart

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(7 ratings)

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


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



    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



    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



    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


  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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6th Jun, 2013
For those of you reading this in Australia... a £1 coin is the same size as a $2 coin. :)
chocolumps's picture
1st Aug, 2012
yes, did this, with dessert pastry, a bought flan case would be good, used fresh cherries, truly scrumptious
7th Apr, 2012
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
14th Sep, 2011
My Dad made the best sweet pastry ever. He used to put a small amount of lemonade in it!
29th Aug, 2011
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.
27th Jul, 2011
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!
22nd Jul, 2011
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
22nd Jul, 2011
Hi Annika, the dessert patry corresponds to Dutch/Vlaams 'zanddeeg'. You can find some shortcrust recipes here on the website or elsewhere. Good luck!
22nd Jul, 2011
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
22nd Jul, 2011
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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