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Lemon Berry Mascarpone Tart

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season’s best berries. A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a sweet shortbread crust! 

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. Simple and incredibly delicious.

This post was written by MBA contributor, Allison of the lovely blog, Some the Wiser. I hope you love this mascarpone tart as much as I do!

It’s officially summer break here! On the last day of school I picked up the kids with our summer theme song blaring in the car, their scooters in the trunk, and a plan to take them and a pizza to the park. I thought we’d celebrate. It didn’t quite go like that though.

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. Simple and perfect for summer entertaining!

Instead of running out the school doors looking for freedom after that last bell rang, they came trudging out with tears in their eyes. They cried the whole way to the park. Then, they cried while they rode their scooters around their favorite paths at the park until I finally gave up. I thought it would be super fun, but it was a super bust.

I guess my kids just really love school.

It took a few days after their tragic last day of school, but they are finally excited about summer. Taking them to the farmer’s market’s grand opening for the season helped too. We left with a basket full of berries and big summer plans. A Fresh Berry Mascarpone Tart could surely make anyone feel excited for the season ahead.

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. A summer must-make!

The fresh berries tasted amazing all by themselves and I knew it wouldn’t take much to make a great dessert. I started with a simple, short bread crust. I didn’t want a fussy crust, just something easy that I could press into the pan. Plus, I’m a sucker for a delicious cookie crust.

The mascarpone filling is creamy, lightly sweet, and has just a hint of lemon to accent the berries. As you’re eating it, you’ll notice it actually melts in your mouth. It’s perfection, really.

The berries are the real star of the show though. We used fresh strawberries, blueberries, raspberries, and blackberries. Their bright colors make them a feast for the eyes. Their juicy sweet berry flavors make them the quintessential summer dessert.

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. Perfect for summer!

The nice thing about this Fresh Berry Mascarpone Tart is that it looks like a real showstopper, but it’s actually quite easy to make. The press-in crust is quick and easy, just a few minutes in the oven. The filling is no-bake and so easy to mix up that I put the kids in charge of that part.

It’s the perfect dessert to take to all your summer gatherings and potlucks this year. We’ve already found three occasions to whip up this Fresh Berry Mascarpone Tart and the summer is just getting started here!

For more delicious ways to use summer berries, be sure to check out these Berry Cookie Cups, No Bake Lemon Ice Box Cake, and these Blueberry Doughnut Muffins!

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. Simple and incredibly delicious.

Fresh Berry Mascarpone Tart

Yield: 1 (9 inch) tart
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

 
A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season’s best berries. A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a sweet shortbread crust!
 

Ingredients

For the Crust:

  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 pound mascarpone cheese (about 2 cups)
  • 1/4 cup powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon grated lemon zest (plus more for garnish)
  • 1 teaspoon vanilla extract
  • 1 pound fresh berries, washed, hulled, and sliced as desired

Instructions

  1. To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Mix in the vanilla. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Use your hands to shape the dough into a ball. Wrap in plastic and refrigerate for 30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit and grease a 9 inch tart pan with removable bottom.
  3. Once the dough has chilled, press the dough into the tart pan and up the sides. Use a knife to score the edges and make them even at the top. Bake for approximately 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
  4. To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.

Notes

In the photos, I arranged the berries in a pretty design on top of the tart. But when I serve this tart, I top the whole tart with fresh berries so every slice gets a good mix of berries.

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

A Lemon Berry Mascarpone Tart is a simple, delicious way to show off all the season's best berries. A creamy mascarpone filling, a hint of fresh lemon, and four kinds of berries, all on top of a delicious shortbread crust!

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Karen

Saturday 8th of June 2019

I successfully made the exact recipe for an 11 inch tart pan with no problem! The crust and filling filled the pan nicely. I also added a few more teaspoons of lemon juice and zest to pump up the lemon flavor, love how you can see the flecks of lemon zest in the filling! So good, so fresh and summery! Thanks for the recipe!

Jamie

Monday 17th of June 2019

So happy to hear you enjoyed the tart, Karen! Thanks so much for stopping by and leaving your feedback! -Jamie

Becky

Sunday 12th of August 2018

Very tasty!! I used the French Tart Crust from David Lebovitz's blog because it doesn't involve chilling or rolling, but this filling was delish! My guests were wowed by the gorgeous berries on top. It's an easy yet impressive dessert.

Jamie

Monday 13th of August 2018

So glad to hear you enjoyed it, Becky! Thanks for stopping by and leaving your feedback. -Jamie

Rosalyn

Sunday 29th of July 2018

This was absolutely delicious and a real crowd-pleaser. First tart I’ve ever made, and it came out great. Definitely saving this recipe to make again. Thanks for sharing!!

Jamie

Wednesday 1st of August 2018

So happy to hear you enjoyed the tart, Rosalyn! Thanks so much for stopping by and leaving your feedback! -Jamie

Lauren

Tuesday 24th of July 2018

Hi Jamie!

This recipe looks delicious and I intend to give it a try soon. Just wondering if you have any suggestions for adapting the recipe above to a 10 inch tart pan?

Thanks!

Jamie

Wednesday 8th of August 2018

Hello! I haven't attempted this recipe with that size tart pan, so I am not sure of the result. If you happen to give it a try, I'd love to know how they turned out. Thanks so much for stopping by. -Jamie

Katie

Sunday 8th of April 2018

I made this recipe yesterday as four small tartes and it went over well! I had to add a few handfuls of cold water the the dough to make it stick, but overall turned out well after refrigeration! We also added a little bit of sugar to the fruit topping as well as a spritz of lemon and it turned out great. We would definitely make it again. However, I would use a higher quality mascarpone next time rather than just store bought brand! Thanks for the recipe :)!

Jamie

Friday 27th of April 2018

Yay! So happy to hear you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. Happy Baking! -Jamie

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