A Lemon Berry Mascarpone Tart is an elegant, easy way to showcase the season’s best berries. A smooth mascarpone filling with a touch of fresh lemon sits atop a sweet shortbread crust, finished with a mix of fresh berries for bright color and flavor.
This recipe is contributed by Allison from the blog Some the Wiser. It’s a favorite for summer entertaining—light, fresh, and beautiful.
Summer’s arrival inspired this tart. After a bittersweet last day of school the kids eventually warmed up to the idea of summer, and a trip to the farmers’ market sealed the deal. We came home with a basket of berries and big plans for simple, seasonal desserts. A Fresh Berry Mascarpone Tart felt like the perfect way to celebrate: impressive-looking but uncomplicated to make.
The shortbread-style crust is intentionally unfussy. It’s a press-in dough that bakes quickly and yields a tender, buttery shell that complements the creamy filling. I prefer a cookie-like crust for tarts like this because it adds texture without competing with the berries.
The mascarpone filling is lightly sweetened and brightened with lemon juice and grated zest. It’s silky and melts on the tongue, offering a delicate counterpoint to the fruit. The recipe calls for mascarpone combined with powdered sugar, a little lemon, and vanilla—simple ingredients that come together quickly.
The real stars are the berries. Use a mix of strawberries, blueberries, raspberries, and blackberries for a lively combination of color, texture, and flavor. Whether you arrange them in a decorative pattern or scatter them for a rustic look, the fresh fruit makes the tart feel like summer on a plate.
Despite its showstopping appearance, this tart is easy to prepare. The crust needs only a short chill and a quick bake. The no-bake mascarpone filling comes together in minutes—kids can even help mix it. Once the filling is spread into the cooled shell, top with the berries and a dusting of lemon zest for garnish.
This tart is ideal for potlucks, backyard dinners, or any summer gathering. It’s light enough to enjoy after a grilled meal yet memorable enough to serve when you want a dessert that looks special without much fuss. We’ve made it several times already this season and it’s become an instant favorite.
Fresh Berry Mascarpone Tart
Ingredients
For the Crust:
- 2 cups all purpose flour
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 pound mascarpone cheese (about 2 cups)
- ¼ cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest, plus more for garnish
- 1 teaspoon pure vanilla extract
- 1 pound fresh berries, washed, hulled, and sliced as desired
Instructions
- Whisk together the flour and salt in a bowl. In a separate bowl, cream the butter and powdered sugar using a stand mixer or electric hand mixer until fluffy. Mix in the vanilla. Add the flour mixture and beat on low speed just until incorporated. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan with a removable bottom.
- After chilling, press the dough into the tart pan, pressing up the sides. Trim or score the edges to make them even. Bake about 15 minutes, until the edges are lightly browned. If the crust puffs during baking, gently press it down after removing from the oven. Cool completely in the pan.
- In a bowl, combine the mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla; mix until smooth. Spread the filling evenly into the cooled crust, top with fresh berries, and garnish with additional lemon zest if desired. Refrigerate until ready to serve.
Notes
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