Mascarpone Lemon Raspberry Tart
Can you feel spring in the air? The nights are staying a little brighter, the air is slightly warmer, and the colors are suddenly a little brighter with bright green leaves and flowers on the verge of blooming. This Mascarpone Lemon Raspberry Tart echos the colors and sunshine of the new season.
There’s something about the bright flavor of lemon and vibrant color of raspberries that just feels like spring. This sweet treat is so easy it’ll become a regular in your rotation.
With just a handful of ingredients including a favorite pantry, or freezer, staple, this Mascarpone Lemon Raspberry Tart goes from the oven to table in less than 45 minutes. Serving up sweet confections to your family and friends shouldn’t be complicated, especially when you’re celebrating fresh produce like raspberries.
I love using grocery store shortcuts to help create beautiful dishes. One of my favorite things to use for both sweet and savory dishes is puff pastry, like in my Savory Pear and Roquefort Tart. You can find this versatile ingredient in the freezer section of your grocery store. Flaky, buttery, and always dependable, it’s the perfect canvas for creating your favorite dishes.
With the buttery puff pastry as the crust, this tart gets a creamy spread of decadent mascarpone. Velvety and luscious, it’s like cream cheese’s richer cousin. Lemon brightens up the mascarpone, and an egg helps give it that custardy puffy. Tangy cheery raspberries tie it all together and as they roast on top of the tart, their flavors intensify.
To finish it all off a little snow flurry of powder sugar adds just a kiss of sweetness. This is the perfect afternoon pick me up, or sweet treat to end the day.
Easy Street with Mascarpone Lemon Raspberry Tart
This beautiful and sweet confection couldn’t be easier. I will give you tips and take you step by step.
- Make sure your puff pastry is defrosted. Follow the directions on the box for either defrosting it overnight in your refrigerator or allowing it to come to room temperature on your counter,
- Preheat your oven to 400 degrees.
- Beat your egg and sugar together until foamy and a little lighter in color.
- Use a knife to score a one inch boarder all the way around the puff pastry, but not cut through. This will create the crust.
- Use a fork to dock holes inside the board. This will prevent the interior part where you’re going to spread the mascarpone from puffing up too much.
- Spread the mascarpone mixture.
- Distribute the raspberries all over the tart.
- Bake for 25 minutes, or until the puff pastry is golden brown and puffed.
- Allow to cool before sprinkling powdered sugar over the top.
Mascarpone Lemon Raspberry Tart
- ▢ 1 sheet puff pastry, defrosted
- ▢ 16 oz mascarpone cheese, room temperature
- ▢ 1 egg large
- ▢ 1/2 cup sugar
- ▢ 2 tbsp lemon juice
- ▢ 2 cups raspberries
- ▢ 1 tbsp powdered sugar
- ▢ Preheat oven to 400 degrees.
- ▢ Line a baking sheet with parchment paper.
- ▢ Unfold the sheet of puff pastry onto the baking sheet.
- ▢ Use a knife to score a 1" boarder all around the puff pastry, careful not to cut all the way through.
- ▢ Use a fork to dock holes all inside the boarder. This will prevent the pastry from puffing underneath the mascarpone.
- ▢ Beat the egg with the sugar until light and foamy.
- ▢ Add the mascarpone and lemon juice and mix to combine.
- ▢ Spread the cheese mixture all over the puff pastry, keeping it inside the board.
- ▢ Top the mascarpone with the raspberries.
- ▢ Bake for 25 minutes, or until the pastry is golden brown and puffed.
- ▢ Allow to cool before sprinkling on the powdered sugar.
What do you mean by "dock holes?"