If you want to make a super tasty tart, then the mascarpone and sour cherry tart recipe is what you were looking for! A shortcrust pastry without butter, light and delicate filled with mascarpone and sour cherries in syrup, a delicious combination. The recipe is simple and quick indeed it was ready in an hour, a perfect dessert for Sunday lunch! success is guaranteed.
Well, this is my recipe 👇👇👇😜 and follow me on my page Facebook on my profile Instagram on Pinterest and my channel YouTube with my videos for a greeting and a comment.
See you soon Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 470.69 (Kcal)
- Carbohydrates 45.02 (g) of which sugars 18.06 (g)
- Proteins 7.27 (g)
- Fat 31.64 (g) of which saturated 13.35 (g)of which unsaturated 9.50 (g)
- Fibers 1.20 (g)
- Sodium 46.80 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the mascarpone and sour cherry tart
- 2 eggs
- 1/2 cup sugar
- 1/2 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 1 lemon zest (grated)
- 500 g mascarpone
- 1 egg
- 3 tbsp sugar
- 2 tbsp sour cherries in syrup (about 15 cherries + juice)
Tools
- 1 Bowl
- Baking Pan
Preparation of the mascarpone and sour cherry tart
In a bowl, I crack the eggs, add the sugar, sunflower oil, and grated lemon zest. I start mixing the ingredients with a spoon and then add the flour and knead quickly. I form a nice smooth dough and let it cool in the refrigerator for an hour.
I put the mascarpone in a bowl and add the egg, sugar, sour cherries cut in half if they are very large, and their juice. I mix everything well with a plastic spoon and the filling is ready!
I take the shortcrust pastry out of the refrigerator. I lightly flour the work surface and roll it out with a rolling pin. Then I place it in the baking pan, remove the excess at the edges, and prick the surface with a fork. I pour the filling inside and with the leftover dough, I make the classic strips. I bake in the oven at 350°F for about 40/45 minutes; if the surface starts to darken too much, I cover it with a sheet of aluminum foil. Once cooked, I let it cool completely before removing it from the pan, and then I can serve it.
Wonderful, see you soon Susy!
Susy’s advice
You can replace the sour cherries in syrup with any other canned fruit or jam.
The mascarpone and sour cherry tart should be stored in the refrigerator under a cake dome or in an airtight container for 2/3 days. Take it out an hour before serving to bring it to room temperature. If you want to freeze it, I recommend cutting it into slices and putting it in freezer bags for a couple of months.
Here’s also the recipe for yogurt and jam tart and the whole wheat tart without butter 👉🌈
