Mixed Summer Berry Tart

Mixed Summer Berry Tart

A crisp shortcrust pastry tart filled with a zesty, lemon-flavoured mascarpone and quark filling, all topped off with vibrant mixed summery berry fruits.

Recipe by Ross Evans
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  • Pastry
  • 220 g wholemeal plain flour

  • 1 tsp caster sugar

  • 110 g reduced fat butter/margarine

  • 1 lemon zest, finely grated

  • 1 large egg yolk

  • 3 tbsp chilled water

  • Filling
  • 250 ml fat-free quark

  • 120 g mascarpone

  • 1 tbsp icing sugar

  • 1 -2 lemon juice

  • Fruit Topping (you can use any fruits you like, but we used):
  • 160 g raspberries, whole

  • 160 g blueberries, whole

  • 200 g strawberries, halved or quartered lengthways

  • 1 tsp icing sugar, to dust over the top


  • Using either a food processor or a mixing bowl, place the flour and sugar into the bowl, and either pulses or mix quickly until all incorporated.
  • Take the reduced fat butter/margarine and either add to the flour in the food processor and pulse until it resembles breadcrumbs, or rub the butter/margarine into the flour with your fingers until larger lumps have broken down and it resembles breadcrumbs.
  • Add the lemon zest to the flour mixture and incorporate fully.
  • Add the egg yolk to the breadcrumbs and incorporate fully. Add 1tbsp of cold water at a time into the breadcrumbs and incorporate fully. The pastry is complete when everything has incorporated fully, and the pastry is not too dry or too wet. If its dry, and another tbsp of cold water, and if it is a little wet, add a little wholemeal flour until it is just right.
  • Chill the pastry in a fridge for a minimum of an hour.
  • Once the pastry has chilled, sprinkle a little wholemeal flour onto a flat clean surface and onto a rolling pin. Roll out the pastry until it is approximately 1cm thick.
  • Using individual pop-out based tart tins with parchment, and then line with the pastry, trimming off any excess pastry. Do this for all tart tins and chill for 30 minutes.
  • Preheat the oven to 200 degree Celsius.
  • Using a fork, prick the chilled pastry shells, and then line the chilled pastry with a piece of baking parchment. Fill the baking parchment with baking beans or uncooked rice, and bake in the oven for 20 minutes.
  • After 20 minutes, take the pastry shells out of the oven and remove the baking beans/rice and baking parchment, and return the tins to the oven for another 13-15 minutes, until golden brown.
  • Remove the pastry tins out of the oven and leave to cool completely in the tins.
  • In a separate bowl, add the quark and mascarpone, and whisk until incorporated and aerated. Add the icing sugar and lemon juice to the filling and incorporate fully. Place into the fridge until used.
  • Once the shells have completely cooled, remove from the tin and place on a plate. Fill the pastry cases with the quark filling and fill until slightly below the rim of the pastry.
  • Place the fruit of your choice on top of the tartlets and serve.

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