Apple and mascarpone tart

Name: Apple and mascarpone tart
Prep time: 20 min
Cook time: 50 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 sheet of rectangular puff pastry; 4 red apples; 4 eggs; 500g mascarpone cheese; 100g flour; 75g date paste or your sweetener of choice

Desserts & sweets

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Today I'm making an apple and mascarpone tart that brings together a puff pastry base, a velvety filling, and fresh apple slices on top. I love this combination because the mascarpone keeps everything so soft and creamy, while the eggs and flour help the custard set gently in the oven. I sweeten mine with date paste, though you can easily adapt it using whatever sweetener you normally reach for at home.

This apple and mascarpone tart takes about 20 minutes of prep and 50 minutes in the oven, yielding eight generous slices. It's an easy, comforting bake to share after a family meal or whip up for weekend coffee. Ready to get baking?

If you love apple desserts, I also recommend my Apple and custard tart and my Apple cheesecake to keep making the most of apples.

Prep: 20 minCook: 50 minServes: 8

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Ingredients

Here are the ingredients you'll need

1 sheet of rectangular puff pastry
4 red apples
4 eggs
500g mascarpone cheese
100g flour
75g date paste or your sweetener of choice

Step by step

Making the compote

1Peel and dice 2 apples, then place them in a small saucepan with just a splash of water.
2Cook over medium-low heat until completely soft and mashed down, then set aside.

Assembling and baking the tart

1Line your baking dish with the puff pastry sheet, pressing it up along the edges.
2Mix the apple compote with the rest of the wet ingredients (eggs, date paste, and mascarpone).
3Add the flour and stir well until you have a smooth, lump-free batter (I blended everything right in the food processor).
4Pour the batter into the prepared pastry crust.
5Peel the remaining two apples, cut them into thin slices, and arrange them neatly across the surface.
6Bake at 180ºC for 30-35 minutes.
7Let it cool, then brush with a little compote, jam, or honey over the top before serving.
8All done! Our APPLE AND MASCARPONE TART is ready to enjoy.

Extra notes

1My baking tin is rectangular, but a round one works just as well.
2My tin is relatively shallow; if yours is deeper and smaller, it will likely need a little extra time in the oven.
3Baking time is always approximate and will vary depending on the tin you use.
4Feel free to sweeten it however you prefer—the amount will depend entirely on your own taste.

Frequently asked questions

How should I store this apple and mascarpone tart?

Once it has cooled completely, keep it covered in the fridge and eat within 3 days. Because it contains cheese and eggs, it's best not to leave it sitting at room temperature for longer than two hours.

Can I freeze this tart?

Yes, you can freeze it once cold, ideally sliced and well wrapped in individual portions. Defrost it in the fridge overnight. Keep in mind that the puff pastry will lose some of its crunch and the filling might turn slightly softer.

Can I swap the date paste for another sweetener?

Yes, the recipe works with whichever sweetener you normally use, as long as it's heat-stable for baking. The 75g measurement is specifically for date paste, so if you use something else, adjust the quantity to taste rather than swapping gram for gram.