1 ½ cups all-purpose flour
½ cup almond flour
1 teaspoon kosher salt
2 teaspoons powdered sugar
½ cup unsalted butter (1 stick, very cold and diced into ¼ inch pieces)
1 egg yolk
1-2 tablespoons cold water
¾ cup whipping cream
1 8-ounces container mascarpone cheese (room temperature)
1 heaping tablespoon powdered sugar
1 cup lemon curd (store bought)
1 can Oregon Fruit Blackberries, drained
1 can Oregon Fruit Blueberries, drained
Mint leaves for garnish
- For the tart crust: Mix the all-purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour.
- Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
- Press the dough into a buttered tart pan with removable bottom (use either a long tart pan or a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
- Preheat the oven to 375 degrees. Bake the tart for 12-15 minutes or until golden brown. Allow to cool completely before filling with lemon filling.
- For the mascarpone filling: Whip the cream on high with a hand mixer or a stand mixer. Add the softened mascarpone cheese and powdered sugar and beat mix well. Fold in the lemon curd with a wooden spoon.
- In a separate bowl, gently mix blueberries and blackberries (well drained). Spoon the lemon cream into the cooled tart crust and top with berries.
- Garnish with mint leaves if desired.
*Recipe inspired by Foodie Crush