Jun. 27, 2019

Fresh Cherry Mascarpone Tart

Yield: 10 Servings

Skill level: Medium

This mascarpone tart combines both of our Superfresh favorites, Dark Sweet and Rainier cherries, to create a creamy and fresh summer dessert. The baked graham cracker crust is filled with a creamy combination of mascarpone, whipped cream, and vanilla and then topped with halved cherries macerated with a touch of sugar. This show-stopping treat is sure to wow your dinner party guests!


  • 2 cups graham cracker crumbs
  • ¾ cup sugar, divided
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1 cup Superfresh Dark Sweet cherries, stemmed, pitted, and halved
  • 1 cup Superfresh Rainier cherries, stemmed, pitted, and halved
  • 1 cup mascarpone
  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine crumbs, ¼ cup plus 2 tablespoons sugar and butter, and mix with a fork until all the crumbs are moistened. Press the crumb mixture firmly and evenly over the bottom and up the sides of a 9” tart pan with a removable bottom. Bake until crust is set, 15-18 minutes. Cool completely.
  3. In a medium bowl, toss cherries with 2 tablespoons sugar and let sit, stirring occasionally, until juicy, about 20 minutes.
  4. In a large bowl or the bowl of a stand mixer fitted with the whisk, combine mascarpone, cream, remaining ¼ cup sugar, and vanilla paste. Beat on medium speed until stiff peaks form, then spread onto the cooled crust.
  5. Arrange cherries on top of whipped cream filling, leaving any juices behind in the bowl. Serve immediately, with juice served separately for spooning over.

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