Print

Berry Mascarpone Tarts with Almond Shortbread Crust

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Nine elegant individual tarts with crisp almond shortbread crusts, silky mascarpone cream, and a colorful assortment of fresh berries. A light apricot glaze can be added for a glossy bakery-style finish.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 teaspoon almond extract
  • 1 to 2 tablespoons cold water, if needed
  • 8 ounces mascarpone cheese, chilled
  • 3/4 cup heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup sliced strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 2 tablespoons apricot preserves, optional
  • 1 teaspoon water, optional

Instructions

  1. Lightly grease nine individual 3- to 4-inch tart pans. Preheat the oven to 350°F (175°C).
  2. Combine the all-purpose flour, almond flour, powdered sugar, and salt in a mixing bowl. Add the cold cubed butter and work it into the dry ingredients until the mixture resembles coarse crumbs.
  3. Add the egg yolk and almond extract and mix until the dough begins to come together. If necessary, add cold water about 1 teaspoon at a time, using only enough to form the dough.
  4. Divide the dough evenly among the nine tart pans. Press it firmly and evenly across the bottoms and up the sides. Lightly prick the bottoms with a fork and refrigerate for about 20 minutes.
  5. Bake the chilled tart shells for 15 to 18 minutes, or until the edges are lightly golden. Cool in the pans for about 10 minutes, then carefully remove the shells and transfer them to a wire rack to cool completely.
  6. Place the chilled mascarpone, powdered sugar, vanilla extract, and lemon zest in a mixing bowl and briefly mix until smooth. Add the cold heavy cream and whip until the filling is thick, creamy, and holds soft peaks. Avoid overwhipping.
  7. Gently wash and thoroughly dry the berries. Hull and slice the strawberries, leaving the smaller berries whole.
  8. Divide the mascarpone filling evenly among the completely cooled tart shells. Spoon or pipe the filling into each shell and gently smooth the tops.
  9. Arrange the strawberries, raspberries, blueberries, and blackberries over the mascarpone filling.
  10. For an optional glaze, warm the apricot preserves with 1 teaspoon water until smooth and lightly brush the mixture over the berries.
  11. Refrigerate the assembled tarts for 20 to 30 minutes before serving to allow the mascarpone filling to firm slightly.

Notes

  • Keep the mascarpone and heavy cream chilled for the thickest, smoothest filling.
  • Avoid overwhipping the mascarpone mixture because it can become grainy or separate.
  • Dry the berries thoroughly before assembling the tarts to help prevent soggy crusts.
  • For extra protection against moisture, coat the inside of each cooled tart shell with a thin layer of melted dark or white chocolate and let it set before filling.
  • Peaches, nectarines, cherries, figs, kiwi, or mandarin segments can replace or supplement the berries.
  • Toasted sliced almonds, mint leaves, or powdered sugar can be added just before serving.
  • Baked empty tart shells can be stored in an airtight container at room temperature for up to 2 days, while the mascarpone filling can be refrigerated separately for up to 2 days.
  • Store assembled tarts in an airtight container in the refrigerator for up to 2 days, although they are best on the first day.
  • Freezing fully assembled tarts is not recommended because the mascarpone and fresh berries can change texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/berry-mascarpone-tarts-with-almond-shortbread-crust/