How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cherry-Mascarpone Cheese Tart?

You need 19 ingredients. The key ingredients include: 6 tablespoons unsalted butter, softened, 1/4 cup sugar, 2 large egg yolks, 1 teaspoon pure vanilla extract, and more.

Is Cherry-Mascarpone Cheese Tart suitable as baking & desserts?

Yes, Cherry-Mascarpone Cheese Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Cherry-Mascarpone Cheese Tart?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Mascarpone Cheese Tart Recipe

Name: Cherry-Mascarpone Cheese Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, softened; 1/4 cup sugar; 2 large egg yolks; 1 teaspoon pure vanilla extract; 2/3 cup all-purpose flour; 1/2 cup yellow cornmeal; 1/2 teaspoon salt; Vegetable oil spray; 2 tablespoons unsalted butter, softened; 1/4 cup sugar; 1 1/4 cups mascarpone cheese; 1 large egg; 1 teaspoon pure vanilla extract; Finely grated zest of 1 lemon; 2 tablespoons heavy cream; 1/2 cup sugar; 1/2 cup black Muscat wine; Juice of 1 lemon; 1 pound cherriesstemmed, pitted and halved

Cherry-Mascarpone Cheese Tart

Eats Now Editorial Team · 775 kcal · Baking & Desserts

1
PREPARE THE CHERRIES Preheat the oven to 350.
2
In a bowl, using an electric mixer, beat the butter and sugar at medium speed until fluffy, 2 minutes.
3
Beat in the egg yolks and vanilla.
4
Beat in the flour, cornmeal and salt and until a dough forms.
5
Gather the dough into a ball and transfer to a large nonstick baking sheet.
6
Cover with plastic wrap and roll it out to a 9-inch square, a scant 1/4 inch thick.
7
Bake for about 10 minutes, until the edges are lightly browned.
8
Immediately transfer the dough to a food processor and pulse until fine.
9
Lower the oven temperature to 300.
10
PREPARE THE CHERRIES Line a 13 3/4-by-4-inch, straight-sided rectangular tart pan with a removable bottom with foil.
11
Spray the foil with vegetable spray.
12
Press a 1/2-inch layer of the crumbs evenly over the bottom and up the side of the pan.
13
Refrigerate until firm, 20 minutes.
14
PREPARE THE CHERRIES In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until fluffy, about 2 minutes.
15
Add half of the mascarpone cheese and beat at low speed until combined.
16
Add the remaining mascarpone cheese, the egg, vanilla, lemon zest and cream and beat just until smooth, about 1 minute.
17
Pour the filling into the crust and smooth the surface.
18
PREPARE THE CHERRIES Set the tart pan on a sturdy baking sheet.
19
Position racks in the bottom and center of the oven.
20
On the bottom rack, place a roasting pan filled with 1 inch of water.
21
Place the tart on the center rack and bake for 35 to 40 minutes, until the filling is puffed and set.
22
Let cool to room temperature, then refrigerate until chilled, at least 2 hours.
23
Lift the tart from the pan and remove the foil.
24
Transfer to a platter.
25
PREPARE THE CHERRIES In a small saucepan, bring the sugar, Muscat and lemon juice to a boil.
26
Reduce the heat to moderate and simmer until syrupy, about 10 minutes.
27
Let cool slightly, then transfer to a bowl and add the cherries.
28
Let stand for 10 minutes.
29
Using a slotted spoon, transfer the cherries to the tart and serve.

Cherry-Mascarpone Cheese Tart

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