Buttery tart shells filled with smooth mascarpone and lemon curd, topped with fresh nectarine slices—an elegant and fruity dessert perfect for any occasion.
Recipe Information
Total Time:
Yield:
5 servings
Ingredients
2 cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
1 cup butter, softened
1¼ cups mascarpone cheese
⅓ cup lemon curd
3 tablespoons lemon juice
1 nectarine, pitted and sliced
Directions
Preheat oven to 400°F. For tart shells, in a medium bowl, combine flour, sugar and salt. Knead butter into flour mixture until dough forms. Divide dough into five portions.
Press dough portions firmly into five ungreased 4½-inch tart pans with removable bottoms. Prick bottoms of dough shells with a fork. Freeze shells for 15 to 20 minutes. Afterchilling, cover tart with parchment paper; add dried beans for weight. Place pans on a baking sheet. Bake for 14 minutes. Remove parchment paper and beans and bake for 2 minutes more or until golden. Cool completely on a wire rack.
Meanwhile, in a small bowl, combine mascarpone cheese, lemon curd and lemon juice until smooth. Divide filling among tart shells, spreading evenly. Cover and refrigerate for 2 hours or until well chilled.
Just before serving, remove tarts from pans and arrange on plates. Top each with thin nectarine slices.
