Make my refreshing, oh-so-delicious and easy Lemon Berry Tart! This delightful summer dessert is made with a sugar cookie crust.
It’s the best fruit tart that adds a touch of sweetness to any celebration – it’s easy enough for a weeknight dessert, but special enough for parties, too!
I never cared for tarts until I recently took a bite of a friend’s at a favorite neighborhood Italian restaurant. It was imported from Italy but tasted like it was made just minutes before it was served.
I could taste a hint of lemon, sweet mascarpone, and cream. I recreated it using a sugar cookie crust!
This lemon berry tart is deliciously easy and elegant. It’s perfectly patriotic to celebrate the 4th of July!
I’m so in love with how amazing this tart is!
★★★★★
– stephanie –
Shopping List
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- All Purpose Flour
- Powdered Sugar
- Salted Butter
- Heavy Whipping Cream
- Mascarpone Cheese
- Lemon Juice
- Berries (Raspberries, blackberries, strawberries + blueberries)
Tools to Use
Test Kitchen Tips
- Remember to leave the pan un-greased for a perfect crust.
- It’s very important to NOT over whip the cream. Over-mixing will cause the cream to curdle, and you’ll have to start over.
- You can make the crust and filling the day before, but it’s best to store them separately. Add the berries just before serving!
Lemon Berry Tart
Ingredients
Crust
- ¾ cup butter softened
- ½ cup powdered sugar
- 1½ cups all purpose flour
Filling
- 1 cup heavy cream
- 5 tablespoons powdered sugar (use more to your sweetness preference, up to 8 tablespoons)
- 8 ounces mascarpone cheese
- 2 tablespoons lemon juice
Garnish
- 2 cups fresh berries (strawberries, blueberries, raspberries and blackberries)
Instructions
Crust
- Preheat oven to 300℉.
- In a medium mixing bowl, cream butter and sugar. Add flour, half cup at a time, and blend until combined.¾ cup butter, ½ cup powdered sugar, 1½ cups all purpose flour
- Press dough into un-greased 10" tart pan. Bake 25 minutes or until slightly golden. Remove crust and allow to cool on wire rack.
Filling
- Meanwhile, in a large mixing bowl (or the fitted bowl of your stand mixer) whip heavy cream on low, gradually increasing speed to max, until a stiff peak forms.1 cup heavy cream
- On medium speed, beat in powdered sugar one tablespoon at a time. Add lemon juice and mascarpone until just blended.5 tablespoons powdered sugar, 2 tablespoons lemon juice, 8 ounces mascarpone cheese
- Add filling mixture to cooled crust.
- Top with seasonal berries or fruits of your choice just before serving.2 cups fresh berries
Julie’s Tips
- Remember to leave the pan un-greased for a perfect crust.
- It’s very important to NOT over whip the cream. Over-mixing will cause the cream to curdle, and you’ll have to start over.
- You can make the crust and filling the day before, but it’s best to store them separately. Add the berries just before serving! *You can make the whole tart up to 48 hours in advance, though the crust might get a little softer during storage.
Substitutions
- Butter – Salted or unsalted butter.
- Powdered Sugar – If you don’t have any on hand you can pulse granulated sugar in a food processor until light and fluffy or substitute granulated sugar.
- Lemon Juice – Freshly squeezed or 100% lemon juice.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This looks delicious! What size tart pan did you use?
10″, enjoy!
Can you store this in the fridge for a few hours before being eaten?
Yes! Enjoy!
I’m so in love with how amazing this tart is!Â
Absolutely scrumptious
This is such a pretty dessert!
xo
Sharon