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Here is an impressive yet simple recipe for a summer berry tart. I splurged on real mascarpone (a light and fluffy Italian cream cheese) for this but here is a recipe for a frugal alternative to mascarpone. The shortbread crust is super easy to put together – just press that dough into the pan with your fingers!
You can make it with any berries you have on hand. I added blueberries and made it for our July 4th celebration this year. Yum!
Berry Mascarpone Tart with a Shortbread Crust
1 stick butter, softened
1 1/4 cups flour
2/3 cup powdered sugar, divided
8 – 12 ounces Mascarpone cheese (check for a tub in the deli cheese case)
1 -2 tsp fresh lemon juice
1 1/2 pounds berries
1) Preheat oven to 325 degrees.
2) Cream the butter and 1/3 cup powdered sugar. Mix in the flour and a 1/4 tsp salt. Blend well with your hands and press into the sides of a tart pan.
3) Bake the shell for about 15 minutes or until it starts to brown. While it is baking, mix the other 1/3 cup powdered sugar with the mascarpone cheese. Mix in the lemon juice.
4) After the tart shell has cooled completely, spread the mascarpone mixture in the shell. Dump the berries on top and sprinkle with some powdered sugar (optional).