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Cherry, almond & lemon mascarpone tart
- 375g block dessert pastry
- about 700g/1lb 9oz cherries , stoned
- 100 g/ 4 oz unsalted butter at room temperature
- 100 g/ 4 oz golden caster sugar
- 100 g/ 4 oz ground almond
- 1 egg
- splash of Disaronno or Marsala, if you have it
- 2 x 250g tubs mascarpone
- zest and juice 1 lemon
- 140 g/ 5 oz icing sugar , plus extra for dusting
Directions:View on BBC Good Food
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