Introduction

By: Jason Griffith

There is something inherently comforting about a tart cooling on a wire rack. In the world of Italian-inspired desserts, the crostata reigns supreme, but today we are elevating that classic concept. This Jam and Mascarpone Tart isn’t your average fruit tart. By layering a rich, velvety mascarpone cream beneath a vibrant layer of cherry jam, we create a dessert that is sophisticated yet incredibly approachable.

The beauty of this recipe lies in the contrast: the crumbly, buttery “frolla” base meets a silky cheesecake-like center, topped with the tart brightness of cherries. Whether you are hosting a formal dinner or just want a sweet treat for a Sunday afternoon, this tart is a guaranteed showstopper.

Why I Love This Recipe

I am a huge fan of “dual-texture” desserts. Most tarts give you jam and crust, but the addition of mascarpone adds a luxurious mouthfeel that balances the sweetness of the fruit.

• No-Fuss Dough: The base uses seed oil instead of chilled butter, making it much easier to work with—no more crumbly dough disasters!
• Perfectly Balanced: The mildness of the mascarpone cuts right through the sugar of the cherry jam.
• Versatile: It works for breakfast with coffee, as a midday snack, or a decadent dessert.

The Ingredients

To make this masterpiece, you’ll need a few pantry staples and some fresh dairy:

• For the Dough:
  • 2 Large eggs
  • 100 g Granulated sugar
  • 90 ml Seed oil (sunflower or vegetable works best for a neutral flavor)
  • 300 g All-purpose flour (plus extra for dusting)
  • 1/2 teaspoon Baking yeast (baking powder)
• For the Filling:
  • 150 g Mascarpone cheese (room temperature)
  • 20 g Powdered sugar
  • 2 tablespoons Whole milk
  • 150 g Cherry jam (high-quality preserves make a huge difference!)

Swaps and Notes

• The Oil: Using seed oil creates a very pliable, soft dough. However, if you prefer a traditional shortbread snap, you can swap it for 110 g of cold, cubed butter.
• The Jam: Not a fan of cherry? This recipe is a canvas. Strawberry, apricot, or even a spicy plum jam work beautifully here.
• The Cream: If you can’t find mascarpone, a full-fat cream cheese (softened) can work in a pinch, though it will be slightly tangier.

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Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl (ciotola), use your electric whip to beat the eggs and granulated sugar together until the mixture is pale and foamy. Slowly pour in the seed oil while continuing to mix. Sift in the flour and yeast, then transition to kneading by hand until a smooth, non-sticky roll forms. Wrap the dough tightly in clear film and let it rest in the fridge for at least 20 minutes to firm up.

2. Whip the Mascarpone Cream

While the dough rests, prepare the creamy center. In a clean bowl, combine the mascarpone, powdered sugar, and milk. Use a spoon or whisk to blend until the mixture is smooth and homogeneous. Set this aside.

3. Assemble the Base

Preheat your oven to 180°C. Take your 20 cm pan and butter it generously. Roll out about 2/3 of your dough with a rolling pin (mattarello) and lay it into the pan. Press it into the edges and use the tines of a fork to “dock” or prick the bottom—this prevents the dough from puffing up.

4. Layer the Flavors

Spread the mascarpone cream evenly over the tart base. Next, carefully spoon the cherry jam over the cream. Level it with the back of a spoon, being careful not to swirl the two layers together too much (unless you want a marbled look!).

5. Decorate and Bake

Roll out the remaining dough and cut it into strips. Create a lattice pattern or use cookie cutters for a custom look. Bake for approximately 30 minutes at 180°C until the crust is a beautiful golden brown.

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Tips for Success

• Don’t Overwork the Dough: Mix until just combined to keep the crust tender.
• Temperature Matters: Ensure your mascarpone is at room temperature before mixing to avoid lumps.
• Cooling is Key: Let the tart cool completely on a platter before slicing. This allows the mascarpone layer to set, giving you those clean, beautiful slices.

Serving Suggestions and Pairings

This tart is delightful on its own, but you can elevate the experience with a few pairings. For a summer afternoon, try serving it alongside a glass of This Blueberry Lemonade. If you are serving this at a brunch, it pairs wonderfully with a side of This Chocolate Chip Banana Bread.

For a party spread, I love to balance the creamy tart with something salty and crunchy, like These Spring Flower Pretzel Bites.

Nutritional Information (Per Serving)

Estimate based on 8 slices per tart

• Calories: 310 kcal
• Total Fat: 16g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 19g

Storage and Leftover Tips

• Refrigeration: Because of the mascarpone, any leftovers should be stored in an airtight container in the fridge for up to 3–4 days.
• Freezing: You can freeze this tart! Wrap it tightly in plastic wrap and foil. It will stay fresh for up to a month. Thaw in the fridge overnight before serving.

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More Recipes You Will Love

If you enjoyed the fruity and sweet notes of this tart, you have to try these other fan favorites:

• These Caramel Apple Pie Cookies – Perfect for when you want tart flavor in a bite-sized format.
• These No-Bake Peanut Butter Oatmeal Bars – For those days when you want a treat without turning on the oven!

Final Thoughts

This Jam and Mascarpone Tart is truly an ode to simplicity. It proves that you don’t need a hundred ingredients to make something that looks and tastes like it came from a professional pastry shop.

I would love to hear how yours turned out! Did you stick with cherry or try a different flavor? Please leave a comment below and follow us for more kitchen inspiration. Bon Appetit!