It’s that time again! Round 2 of #BakingTheGoodsWithBobs for 2019! Back in February we were all about #GetInTheSconeZone when we honed in on scones and all of my tips and tricks for baking the best homemade scones imaginable. It was a weeklong event that spanned the scone zone from sweet to savory and everything in between, like these herby, sweet Blood Orange Rosemary Poppy Seed Scones that teetered somewhere in the middle. There was even a brand new recipe video for these vibrant beauties. And the best part of it all was the participation and passion you all showed by getting into the scone zone right along with me!
So without further adieu, it’s time to #TartSchool! This round we are talking tarts, kids. Everything from simple press in tart dough, like the shortbread base featured in this recipe for Berry Mascarpone Tarts with Almond Shortbread Crust, to a fancier pistachio tart dough base that rolls out and requires blind baking used in my Ricotta & Amarena Cherry Tart with Pistachio Crust. We’ll even dip into savory tarts, like this Heirloom Tomato Pimento Cheese Tart with a super savory peppered cornmeal crust. Be sure to tune in on my Instagram all week and follow that hashtag #TartSchool to see all of tempting tarts that get tagged!
These Berry Mascarpone Tarts with Almond Shortbread Crust are as simple as tarts get, yet they look as if they were purchased at a high end French bakery for beaucoup bucks. I love taking a simple recipe and elevating it with fresh ingredients and special styling to set it apart. These little Berry Mascarpone Tarts with Almond Shortbread Crust begin with the easiest ever, press-in, shortbread crust. It’s basically a shortbread cookie base that gets gently pressed into removable bottom tart pans and baked until crisp.
The Berry Mascarpone Tarts with Almond Shortbread Crust filling is simply made by stirring together mascarpone, Greek yogurt, honey and lemon – that’s it. Then you pour the mascarpone filling into the pre-baked crust, stick it in the fridge and forget about it for a couple of hours. The mascarpone filling sets once it’s chilled and all these Berry Mascarpone Tarts with Almond Shortbread Crust need is to get topped with fresh mixed berries, some herby thyme and maybe a few chamomile flowers, and they are ready to serve!
The best thing about these Berry Mascarpone Tarts with Almond Shortbread Crust is how silly simple they are to make. But even better is how satisfyingly delicious they are to eat. The light and airy, creamy mascarpone filling zings with lemon juice and lemon zest that’s mellowed by the natural sweetness of the honey. The crumbly shortbread crust is made from a mixture of Bob’s Red Mill All Purpose Flour blended with Bob’s Red Mill Almond Flour for shortbread base that’s got a lightly nutty and textural base. To enhance the natural sweetness of the almond flour, I also blend in Bob’s Red Mill Brown Sugar for a deeper sweetness in the cookie base that bakes until crisp and crumbly so it can hold the mascarpone filling without becoming instantly soggy. The Berry Mascarpone Tarts with Almond Shortbread Crust are finished with fresh and bursting mixed berries and herby thyme to bring in seasonal flavors, and let’s be honest, show stopping style.
Another great thing about this Berry Mascarpone Tarts with Almond Shortbread Crust recipe is that it’s highly adaptable, you could top these cuties with any seasonal fruit – figs, caramelized citrus, poached pears, rhubarb compote, the list goes on and on. If you can dream it, you can do it. With such a simple and versatile base, these Berry Mascarpone Tarts with Almond Shortbread Crust can be whatever you want them to be!
I hope you join in with me in #TartSchool this week, and beyond.
Thank you for supporting the brands that I love! <3
These cute little Berry Mascarpone Tarts with Almond Shortbread Crust have a light & creamy, lemony mascarpone filling in a crumbly almond shortbread cookie crust with bursting fresh berries & herbs.
- 1/2 cup unsalted butter - at room temperature
- 1/2 cup brown sugar
- 1 teaspoon almond extract
- 3/4 cup all purpose flour
- 3/4 cup almond flour
- 1/2 teaspoon fine sea salt
- 2 cups mascarpone - at room temperature
- 3/4 cup Greek yogurt - at room temperature
- 1/2 cup honey
- 2 lemons zested & juiced
- 3 cups mixed berries
- 1 small bunch thyme - optional
Preheat oven to 350° F.
Whisk flour, almond flour and salt together in a medium sized bowl and set aside.
In a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the almond extract and mix until fully incorporated.
Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly.
Divide the dough evenly between six 4.75" removable bottom tartlet pans. With lightly floured hands, gently press the dough into the pan so it covers the bottom and a create a thin layer up the sides of the each pan. Prick small holes in the bottom of each tart using a fork.
Bake for about 15-18 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. If it gets too puffy, use the back of a measuring cup to gently press the dough back down in the center. Set aside and allow the shells to cool.
Blend the mascarpone, Greek yogurt, honey, lemon zest and lemon juice. Once fully blended, cover with plastic wrap and refrigerate until the the shells have cooled.
Fill with the cooled tart shells with mascarpone filling. Smooth out the tops with the back of a spatula.
Chill in the fridge for at least a couple of hours so the filling has time to set up.
Once the filling is set and doesn't jiggle anymore, decorate the tops with mixed berries and adorn with thyme.
Serve right away or store in the refrigerator until ready to serve, up to 8 hours.
To keep the shortbread crusts crisp & crumbly, don't add the filling until 2 hours before you are ready to serve & keep in the fridge until serving.