Nutritional Info

Nutrition Facts

Serving Size 1 (111g)

Calories 279
Calories from Fat 31 (11%)
Amount Per Serving %DIV
Total Fat 3.5g 5%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 73.5mg 24%
Sodium 26.2mg 1%
Potassium 912.8mg 19%
Total Carbohydrate 63.1g 21%
Dietary Fiber 7.2g 29%
Sugars 14.2g
Protein 4.1g 8%

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Recipe Description
Thick, rich mascarpone rnakes an easy filling for fruit tarts.  It varies in density, so whisk in a little cream to make it light and spreadable.  Pile an assortment of your favorite fresh berries on top of the cream.
Prep time
1 hr
Cook time
30 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
1   premade single crust pastry
1 Cup(c)  mascarpone
4 Tablespoon(T)  sugar
1/2 Teaspoon(t)  lemon zest, grated
1/4 Cup(c)  heavy cream
1 Pint(pt)  raspberries
1/2 Pint(pt)  blackberries
1/2 Cup(c)  seedless raspberry or red current jam


Prepare the pastry, if necessary.  Then, let the dough soften briefly at room temperature.  Place the dough between 2 sheets of piastic wrap and roll it out to form a 12 inch circle, about 1/2 inch thick.  When the dough is ready, remove the top sheet of plastic wrap.  Using the remaining sheet to lift the dough, center the dough in a 9 to 10 inch tart pan, with the plastic covered side up.  Peel off the plastic wrap.  Gently press the dough into the base of the pan and along the sides.  Roll a roiling pin over the top of the pan and trim off the overhanging dough.  Press the dough against the sides of the pan to create a rim higher than the edge of the pan.  Refrigerate the pastry shell 30 minutes.  Place the oven rack in the lower third of the oven.  Preheat the oven to 400°F.  With a fork, prick the bottom of the tart shell at 1 inch intervals.  Bake 5 minutes, then prick the dough again.  Bake 20 minutes more or until lightly browned and crisp.  Place the tart shell on a rack to cool completely.  Remove the pan rim and place the tart on a serving dish.  In a medium bowl, combine the mascarpone, sugar, lemon zest and enough cream to make the mixture spreadable.  Spoon the mixture into the baked tart shell and spread it evenly.  Pile the berries on top.  To prepare the glaze:  In a small saucepan, combine the jam and the sugar and bring to a simmer over medium heat.  Cook until slightly thickened, 3 to 5 minutes.  Brush the glaze over the berries.  Serve the tart within 2 hours.

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Berry Mascarpone Tart
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