Baked Mascarpone and Raspberry Tart with Almond Crust

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

A delicate tart featuring a smooth mascarpone filling nestled in a crisp almond crust and topped with fresh raspberries for a perfect balance of creamy and tart. This french-inspired desserts ready in about 60 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 320 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.

★ 4.4 (14 ratings) Prep: 25 min Cook: 35 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a mixing bowl, combine 1 cup all-purpose flour, 1/2 cup ground almonds, and 1/3 cup powdered sugar. Add 6 tbsp cold cubed unsalted butter and cut in using a pastry blender until mixture resembles coarse crumbs. Stir in 1 large egg yolk until dough forms. Press dough evenly into a 9-inch tart pan with removable bottom. Chill for 15 minutes.
  2. Step 2: Bake tart shell for 15 minutes until edges are lightly golden. Remove from oven and let cool slightly.
  3. Step 3: While tart shell bakes, in a medium bowl whisk together 8 oz mascarpone cheese, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 large egg, and 1 tsp lemon zest until smooth and creamy.
  4. Step 4: Pour mascarpone filling into the warm tart shell, smoothing the top with a spatula. Arrange 1 cup fresh raspberries evenly over the filling.
  5. Step 5: Bake tart for an additional 20 minutes at 350°F until filling sets but still slightly jiggly in the center. Cool completely on a wire rack before serving.

Frequently asked questions

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

Total time is about 60 minutes (25 min prep + 35 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 Mascarpone and Raspberry 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 Mascarpone and Raspberry 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 Mascarpone and Raspberry 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 Mascarpone and Raspberry 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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