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Ingredients
For the tart crust
- 1 ½ cups all purpose flour
- ½ cup almond flour
- 1 teaspoon kosher salt
- 2 teaspoons powdered sugar
- ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
- 1 egg yolk
- 1-2 tablespoons cold water
For the mascarpone filling
- ¾ cup whipping cream
- 1 8 ounce container mascarpone cheese, at room temperature
- 1 heaping tablespoon powdered sugar
- 1 cup lemon curd, store bought, or I used this recipe
- 1 pint strawberries, hulled and sliced
- 1 pint raspberries
- ¼ cup strawberry preserves
- Mint leaves for garnish
Instructions
For the tart crust
- Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
- Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
- Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with mascarpone filling.
