Fruit Tart with Mascarpone (Printable view)
Buttery tart shell, creamy mascarpone filling and a colorful arrangement of fresh fruit, glazed for a glossy finish.
# What You'll Need:
→ Tart Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2–3 tablespoons cold water
06 - Pinch of salt
→ Mascarpone Filling
07 - 1 cup mascarpone cheese, at room temperature
08 - 1/2 cup heavy cream
09 - 1/3 cup powdered sugar
10 - 1 teaspoon vanilla extract
11 - Zest of 1 lemon (optional)
→ Fruit Topping
12 - 1 cup strawberries, hulled and sliced
13 - 1 cup blueberries
14 - 1 cup kiwi, peeled and sliced
15 - 1/2 cup raspberries
16 - Additional seasonal fruits such as mango, peaches, or blackberries (optional)
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# Steps:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with removable bottom.
02 - In a large mixing bowl, combine flour, granulated sugar, salt, and chilled butter. Rub butter into the dry ingredients until the mixture forms coarse crumbs. Add the egg yolk and 2 tablespoons cold water; mix just until it forms a dough, adding the extra tablespoon of water if needed.
03 - Firmly press dough into the bottom and sides of the tart pan in an even layer. Refrigerate the pan for 20 minutes to allow the dough to firm.
04 - Place parchment paper over the chilled dough and fill with baking beans or pie weights. Bake for 15 minutes, remove weights and paper, then bake 5 minutes more until golden brown. Allow crust to cool completely in the pan.
05 - In a bowl, whisk mascarpone cheese, powdered sugar, vanilla extract, and lemon zest until smooth. In a separate bowl, beat heavy cream to soft peaks. Fold whipped cream gently into the mascarpone mixture until incorporated.
06 - Spread mascarpone filling evenly into the cooled tart shell, smoothing the top with a spatula.
07 - Arrange strawberries, blueberries, kiwi, raspberries, and other seasonal fruits decoratively over the filling.
08 - Warm apricot jam with water until fluid. Gently brush the glaze over fruit to add sheen, if desired.
09 - Refrigerate tart for at least 30 minutes to set filling prior to slicing and serving.
# Expert Advice:
01 -
- The mascarpone filling is so silky, it’s like eating clouds (the good, dairy kind).
- You can artfully arrange fruit or just scatter it, and somehow, it still looks spectacular.
02 -
- Don’t let the butter get too warm or your crust will turn out dense, not crisp (I’ve rushed it and regretted it).
- Arranging fruit from the center out makes the tart look like a work of art with embarrassingly little effort.
03 -
- Roll or press the dough quickly and don’t skimp on chill time—this prevents shrinkage and cracks.
- Layering a thin coat of melted chocolate in the cooled shell keeps it crisp if you’re storing overnight.