Cherry, almond & lemon mascarpone tart

Cherry, almond & lemon mascarpone tart

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(8 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…

  • 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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21st Jun, 2020
I made my own sweet shortcrust with ground almond, and I cut the icing sugar to 50g in the marscapone, it was delicious but the oven was too hot maybe, my crusts came out a bit singed. The frangipani was lovely, I added kirsch and almond essence. Did not need that many cherries either.
1st Jun, 2019
I made it with a bought pastry case and it was tasty, but not fantastic. Couldn't taste the almonds, couldn't taste the cherries. Will try again, with everything the same except: - add kirsch instead of marsala - add a little almond essence
31st May, 2017
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
27th Nov, 2015
yummy must try this ;-)
20th Jul, 2014
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.
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
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.
27th Sep, 2013
This recipe is lovely! Will deffo make again!! 5 stars:D
11th Sep, 2013
What do you mean by baking parchment and beans!!
20th Jul, 2014
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.


20th Nov, 2018
Can this be made using frozen cherries?
goodfoodteam's picture
22nd Nov, 2018
Thanks for your question. Yes, you can use frozen cherries. Make sure they are thoroughly defrosted and drained (pat dry with kitchen towel if necessary) before popping them on the tart.
4th Aug, 2018
This recipe states make ahead, can you finish it to the end and keep in fridge overnight?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. Yes, you can. We'd suggest dusting with icing sugar before serving.
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