Baked Lemon Mascarpone Tart with Almond Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate tart featuring a tangy lemon mascarpone filling resting on a crisp almond crust, perfect for a bright dessert. This french-inspired desserts ready in about 65 minutes layers all-purpose flour, ground almonds, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 20 min Cook: 45 min Serves 8 French cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 1/2 cup ground almonds, and 1/3 cup powdered sugar. Add 7 tbsp cold cubed unsalted butter and 1 egg yolk, pulse until mixture forms coarse crumbs that hold together when pressed.
  2. Step 2: Press dough evenly into a 9-inch tart pan with a removable bottom. Bake the crust for 15 minutes until lightly golden at the edges; remove and let cool slightly.
  3. Step 3: In a mixing bowl, beat 8 oz mascarpone cheese with 2/3 cup granulated sugar until smooth. Add 2 large eggs one at a time, mixing until combined. Stir in 2 tsp lemon zest, 1/4 cup fresh lemon juice, and 1/2 tsp vanilla extract until smooth.
  4. Step 4: Pour the filling into the pre-baked crust and bake at 350°F for 25-30 minutes until the filling is set but slightly jiggly in the center. Cool completely before removing from the tart pan. Chill for at least 1 hour before serving.

Frequently asked questions

How long does Baked Lemon Mascarpone Tart with Almond Crust take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Lemon Mascarpone Tart with Almond Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Lemon Mascarpone Tart with Almond Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon Mascarpone Tart with Almond Crust for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon Mascarpone Tart with Almond Crust?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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