Berry Tart With Lemon Curd Mascarpone

Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then…this happened: Berry Tart With Lemon Curd Mascarpone.


For the tart crust

  • 1 ½ cups all purpose flour
  • ½ cup almond flour
  • 1 teaspoon kosher salt
  • 2 teaspoons powdered sugar
  • ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
  • 1 egg yolk
  • 1-2 tablespoons cold water

For the mascarpone filling

  • ¾ cup whipping cream
  • 1 8 ounce container mascarpone cheese, at room temperature
  • 1 heaping tablespoon powdered sugar
  • 1 cup lemon curd, store bought, or I used this recipe
  • 1 pint strawberries, hulled and sliced
  • 1 pint raspberries
  • ¼ cup strawberry preserves
  • Mint leaves for garnish


  1. Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl.
  2. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour.
  3. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. 
  4. Get full recipe==>>