1¾cupalmond meal/almond flourI buy this at Trader Joe's
8ozmarscarpone cheese at room temperatureto make it easier to stir
About 2 cups of mixed sliced fruit and/or berries to decorate the top (some delicious combinations: strawberries and kiwi slicesmango slices and raspberries, peaches and toasted
GREASE a tart pan with a removable lid (or just a plain old pan pan)
COMBINE the almond meal, butter, sugar, and salt in a medium sized bowl until well combined.
PRESS the almond mixture into the prepared pan. It is a bit sticky so it helps to grease your hands or the bottom of a glass when you're forming the crust. Sometimes I level off the sides and sometimes I leave them craggy and imperfect.
CHILL the crust for about 30 minutes in the fridge (or half that time in the freezer). Dock the crust with a fork. Preheat the oven to 350 while the crust chills.
BAKE the crust for 20 minutes or until it is golden brown. Let it cool to room temperature, at least an hour.
When the crust is ready...
WHISK softened marscarpone, yogurt, honey, sugar, vanilla, and salt in a large bowl until well incorporated, about 3-5 minutes. Do this by hand since using a machine will likely result in overbeaten-and-curdled marscapone. It doesn't take much effort to whisk it together.
SPREAD the marscarpone filling into the almond crust to form an even layer. Top with your fruit of choice.Serve the pie within a few hours of putting on the fruit, especially if you use sliced fruit. You can keep the crust-and-marscarpone filling in the fridge, covered, for a few days. And the baked crust can keep in the fridge for a few days or the freezer for up to ten days.
If this crust looks familiar, it's essentially a graham cracker crust with almond meal swapped in for graham crumbs. I don't know why this isn't more popular on the Internet, but at least now you have it too.