Lemon Mascarpone Berry Tart

Turns out chemo-taining (yes, that’s a word) is something you really want to do, because, well you have the time to experiment with recipes. You are also going to want it to be simple, because, well, you’re exhausted. But, you’ll want it to look nice, so you just move to Switzerland and take advantage of their 1CHF puff pastry (and health care). That’s how this lemon mascarpone tart was born on a sleepy Sunday morning, trying to arrange a chemo-taining brunch.

If you’re feeling wild, dollop some raspberry jam around too. That could be about as crazy as dancing on a table these days, so just let the berries do it for you- jamming around in your mouth.

Lemon Mascarpone Berry Tart

  • 1 sheet of puff pastry, thawed
  • 1 egg beaten and mixed with 1 tsp of water for your egg wash
  • 8oz. of mascarpone (or cream cheese), softened
  • 1 jar of lemon curd
  • 1/3 c. sugar, plus more for sprinkling
  • 2 T. heavy cream
  • Fresh berries
  • 1/4 c. raspberry jam (slightly warmed) if using.
  1. Preheat oven to 425F.
  2. Line a baking sheet with parchment paper and unfold puff pastry onto it.
  3. Gently fold over sides of the puff pastry to make a crust.
  4. Poke puff pastry center (not crust) all over with a fork.
  5. Brush the tart with the egg wash. Sprinkle with a few teaspoons of sugar.
  6. Bake about 10-15 minutes, keeping a close eye that the sugar doesn’t overly brown.
  7. Remove from oven and cool.
  8. While that’s happening make your filling- mix together mascarpone, lemon curd, and 1/3 c. sugar with a mixer (or hand) until smooth.
  9. Assemble tart just before eating or a few hours in advance if possible.
  10. Over the cooled tart shell, spread the lemon mascarpone mixture.
  11. Stud tart with fresh berries and then drizzle warmed jam if using.


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