- 8
- 30 mins
- 75 mins
Ingredients
- 375g block dessert pastry
- 700 about 700g/1lb 9oz cherries, stoned
- 100 g/ 4 oz unsalted butter at room temperature
- 100 g/ 4 oz golden caster sugar
- 100 g/ 4 oz ground almond
- 1 egg
- splash of Disaronno or Marsala, if you have it
- 2 x 250g tubs mascarpone
- zest and juice 1 lemon
- 140 g/ 5 oz icing sugar, plus extra for dusting
Preparation
Step 1
We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try.
Round off an idyllic afternoon with friends by presenting this stunning, make-ahead dessert
For the mascarpone mix
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Roll out the pastry on a lightly floured
surface to just thinner than a £1 coin.
Use to line a 22cm loose-bottomed tart
tin, leaving an overhang on the sides.
Leave to chill in the fridge on a baking
sheet. To make the
, whizz
everything together in a food processor
until combined.
Heat oven to 200C/180C fan/gas 6 and
line the tart case with baking parchment
and beans. Bake for 20 mins, then
remove parchment and beans, lightly
prick the base with a fork and continue
to bake for 10 mins until pale biscuity.
Spread the frangipane over the base
and return to the oven for 15 mins until
cooked. Remove from the oven, trim
the sides of the pastry and leave to
cool completely.
Beat the mascarpone with the
A lovely dessert much enjoyed by guests. I will make it again and maybe try it with raspberries next time as other people have suggested.
Can you make this ahead and keep it in the fridge? If so, how long would it be ok for? Thank you
This recipe is lovely! Will deffo make again!! 5 stars:D
I would love to make this wonderful dessert. Unfortunately I do now live in Kolkata (India), we do get mascarpone & ricotta but it is very, very expensive. Would you be sooooo kind & write me an alternative to these two wonderful tasting creams???? Then I would be able to make so many more of these exciting desserts of yours. Thanking you in advance.
I have made this twice, with cherries and then with raspberries. Both went down really well with guests. Made sweet pastry for the base. The lemon juice in the mascarpone is inspired. First time I did not have enough mascarpone and used some ricotta and sour cream to make up the volume and it work fine.
If you like marzipan you'll love this. I changed the pastry to biscuit base using 200g digestives and 100g butter. I increased the amount of filling to 150g of everything and used 2eggs. I also stirred lemon curd into the topping, for me nothing is too lemony!
1.To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.
It is Dessert pastry - easy to make at home but I was being lazy! You will find recipes for it on the net.
I would love to make this! I would, however, like to know what sort of pastry is used. I live in The Netherlands and the only kind of ready made pastry you can buy here is puff pastry. But this doesn't look like puff pastry, so I would like to know how I can make the pastry base myself. Could you enlighten me, please?
All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.
Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.
BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this website. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.