The ultimate day out for food lovers!

Entertainment | Inspiration | Shopping | Tasting

Food creative
Recipe header image
Berry and Mascarpone Tarts  picture

Berry and Mascarpone Tarts

These simple little tarts are just a joy. Buttery and sweet and soft and comforting – what more could you want? The key to their success is the combination of sharp yet sweet fruit and a whipped cream filling, and not being too precious about how they look. The pastry can be a bit wonky but the soft fruit is so pretty it doesn’t matter.

Serves 12
Cooks in
Difficulty Medium


For the pastry

500g plain flour, plus extra for dusting

Pinch of salt

250g softened butter, cubed

150g icing sugar, sifted

4 egg yolks

50ml water

For the filling

300g mascarpone

120ml double cream

50g caster sugar

1 vanilla pod, slit lengthways and seeds scraped out

2 small punnets of berries (raspberries and blackberries – or whatever is in season), washed

1 x 200g tin cherries in syrup, drained

You will need one 12-hole jam tart tins and a fluted cutter

Heat the oven to 200°C/gas 6


Make the pastry

Sift the flour and salt onto a worktop. Make a well in the centre, add the butter and icing sugar and gently work them together with your fingertips. Add the egg yolks and gradually draw in the flour, adding drops of the water as you go, until a dough forms. Shape the dough into a ball, wrap in cling film and chill in the fridge for at least 20 minutes.

On a lightly floured worktop, roll out the pastry and use a fluted cutter to cut out circles large enough to line the cups of a 12-hole jam tart tin (the cutter should be just a bit bigger than the size of a hole – normally about 6cm). Bake in the oven for 10–12 minutes – they’ll puff up in the centre. Take the tin out of the oven and push the centre down with a piece of baking paper, then put them back in the oven and bake for a further 5 minutes to cook the pastry completely. Turn the pastry cases out of their tins onto a wire rack and leave to cool.

Fill and top the tarts

Beat the mascarpone with the cream, sugar and vanilla seeds until fluffy.

Spoon some of the filling into each tart and top with berries and cherries.

Recipe cta

Sign up to our Newsletter

Click below to go to our newsletter sign up form. Once subscribed you’ll receive the latest Show news, exclusive offers and little extras from your favourite chefs and experts.

Click here to sign up now

Show Sponsor

Sign up for foodie offers and news
Newsletter Sign Up