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Simple Red Berry Tart

Strawberries and raspberries set over freshly baked pastry and lemon curd make for effortless elegance in this seasonal dessert recipe.

Serves 8
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
462 calories per serving


> 1 sheet puff pastry, thawed
> 1 large egg
> 1 1/2 cups strawberries
> 1 cup mascarpone cheese
> 3 tbsp honey
> 1/3 cup lemon curd
> 2 pints raspberries
> 4 leaves fresh mint


Preheat the oven to 425°F. Lay the puff pastry on a parchment-lined baking sheet. Use a fork to prick the dough, leaving the edges free. Beat the egg with 1 tbsp water and brush over the dough. Bake for 15 min., or until golden brown. (For best results, allow cooked dough to cool 15 min., before assembling tart.) If dough puffs too much, use fingers to press it flat.
While pastry bakes hull and slice the strawberries. In a large bowl, blend mascarpone and honey with a rubber spatula. If mixture is too thick, add a few drops of warm water.
Spread lemon curd over the cooked pastry and top with the mascarpone-honey mixture. Arrange the raspberries and strawberries alternately in wide stripes over the mascarpone. Finely chop the mint and sprinkle over the tart.

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