Blackberry Mascarpone Tart


1 stick unsalted butter at room temperature

1 cup sugar

1/2 teaspoon salt

1/2 cup almond flour*

1 cup unbleached all-purpose flour

1 8 ounce package of mascarpone

1 cup confectioner’s sugar

1/2 cup heavy cream

3 cups blackberries

1/4 cup toasted almonds (optional)

powdered sugar, for dusting top


Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the granulated sugar. Add in salt and flours and mix until just combined. Press dough into a 9 inch tart pan. Bake for 20 minutes, or until edges begin to brown. Allow to cool completely.

In an electric mixer bowl, fitted with the paddle attachment, combine cheese and confectioner’s sugar. Add the cream. When it is all incorporated, switch to the whisk attachment, and increase the speed to high. Whisk until stiff peaks form.

Remove tart shell from the pan. Spread the cheese filling into the shell. Place the blackberries on top of the mascarpone mixture. Refrigerate until ready to serve. Before serving sprinkle with toasted almonds, if desired, and dust top of tart with powdered sugar.

*This recipe is not only easy but very adaptable as well. The almond flour can be replaced with any finely ground nut or with regular flour but I recommend a nut flour. It makes this tart just a little extra special. The mascarpone can be replaced with cream cheese, but the tart won't be quite as luscious. Almost any berry can be substituted for the blackberries, strawberries would be fantastic.