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Stone fruit Lemon Mascarpone Tarts

Adapted on a recipe found on "Southern Living - No Taste Like Home" by Kelly Alexander.

  • Total Time: 6 hours 22 minutes
  • Yield: 9 tarts 1x




  • 2 cups digestive cookies, crumbled
  • 1/2 cup amaretti cookies, crumbled
  • 1 Tbsp icing sugar
  • 1/3 cup butter, melted
  • 1/4 tsp almond extract (optional)


  • 1 can sweetened condensed milk
  • 2 tsp lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 6 egg yolks
  • 1 (8-oz.) container mascarpone cheese


  • 1 peach, 1 nectarine, 2 apricots, 2 plums, cut in wedges
  • 1 Tbsp sugar
  • 1 Tbsp lemon juice (or limoncello if you have it)
  • edible flowers for garnish (optional)


  1. Preheat the oven to 350° F.
  2. Stir together first 4 ingredients; firmly press crumb mixture on bottom and sides of 9 round tart pans with removable bottoms (about 4-5 Tbsp per pan).
  3. Place tart pans on a baking sheet, and bake at 350°F for 10 min or until lightly browned.
  4. Cool completely in baking sheet on a wire rack (about 30 minutes).
  5. Whisk together sweetened condensed milk, lemon juice and zest, and egg yolks, until well blended; whisk in mascarpone cheese until blended smooth. Spoon mixture into prepared tart shells.
  6. Bake at 350°F for 12 to 15 minutes or until almost set (the center will set as they chill).
  7. Cool completely on a wire rack (about 1 hour).
  8. Chill 4 hours.
  9. Arrange sliced stone fruit wedges and edible flowers decoratively over tarts just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
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