Crave Brothers Farmstead Classics Raspberry Swirl

By: Debbie Crave



  • 1 cup all-purpose flour
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tsp grated lemon peel
  • ½ cup cold butter, cut in pieces
  • 1/3 cup raspberry or strawberry jam


  • 1 8-ounce container Crave Brothers Farmstead Classics Mascarpone
  • ½ cup chilled whipping cream
  • ⅓ cup powdered sugar
  • 1 tsp grated lemon peel
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 1 cup fresh raspberries or sliced strawberries


For the crust, sift flour, salt, and sugar into a bowl. Add lemon peel and mix in butter with fingers until it resembles coarse cornmeal. Sprinkle in 3 Tbsp ice water and stir until mixture holds together. Form a ball, wrap in plastic, and refrigerate for one hour.

Preheat oven to 375 ° F. Press dough into a 9” tart pan with a removable bottom. Press sides to raise dough to edge of pan. Prick bottom of dough with a fork. Chill dough in freezer 10 minutes, then line with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove foil and weights and bake until golden brown, another 15-20 minutes. Allow to cool. Spread jam on crust. Prepare filling: Using an electric mixer, beat mascarpone, cream, powdered sugar, lemon peel, and both extracts in large bowl until peaks form. Spread filling evenly in cooled crust. Chill until firm. Arrange raspberries or strawberries on filling and serve.


Yield:  Serves 8

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