If you want to make a super tasty tart, the mascarpone and sour cherry tart is the recipe you were looking for! A butter-free shortcrust pastry, light and delicate, filled with mascarpone and sour cherries in syrup — a delicious match. The recipe is simple and quick; it was ready in an hour, a perfect dessert for Sunday lunch! Success is guaranteed.
See you soon, Susy
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 45 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 granulated sugar ((about 100 g))
- 7 tbsp sunflower oil ((about 100 g; roughly 7 tbsp, just under 1/2 cup))
- 2 2/3 cups all-purpose flour ("00"/type 0 flour equivalent) ((about 320 g))
- 1 lemon zest (grated)
- 2 1/4 cups mascarpone ((about 500 g))
- 1 egg
- 3 tbsp granulated sugar ((about 40 g))
- 2 tbsp sour cherries in syrup (about 15 cherries plus syrup)
Tools
- 1 Bowl
- Baking pan
Preparation of the mascarpone and sour cherry tart
In a bowl crack the eggs, add the sugar, the sunflower oil and the grated lemon zest. Start mixing the ingredients with a spoon, then add the flour and quickly knead. Form a smooth dough ball and let it rest in the refrigerator for one hour.
Place the mascarpone in a bowl and add the egg, the sugar, the cherries (halved if they are very large) and their syrup. Mix everything well with a plastic spoon and the filling is ready!
Remove the shortcrust pastry from the refrigerator. Lightly flour the work surface and roll it out using a rolling pin. Place it into the tart pan, trim the excess at the edges and prick the surface with the tines of a fork. Pour in the filling and use the leftover dough to make the classic lattice strips. Bake in the oven at 356°F for about 40–45 minutes; if the surface starts to darken too much, cover it with aluminum foil. Once baked, let it cool completely before removing it from the pan, then serve.
Wonderful — see you soon, Susy!
Susy’s tip
You can replace the sour cherries in syrup with any other fruit in syrup or with jam.
The mascarpone and sour cherry tart should be stored in the refrigerator covered with a cake dome or in an airtight container for 2–3 days. Take it out one hour before serving to bring it to room temperature. If you want to freeze it, I suggest slicing it and placing the slices in freezer bags for a couple of months.
I also leave you the recipe for the yogurt and jam tart and the whole wheat butter-free tart 👉🌈
