Fruit Tart with Mascarpone (Print version)
Buttery tart shell, velvety mascarpone filling, and a bright assortment of fresh fruit for a refreshing 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 to 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 (mango, peaches, blackberries) as desired
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# How to make it:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a large bowl, combine flour, granulated sugar, pinch of salt, and chilled butter. Rub butter into flour until the mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing until a dough forms. If needed, add an additional tablespoon water.
03 - Press dough evenly into the prepared tart pan, covering the bottom and sides. Refrigerate for 20 minutes to chill.
04 - Line the chilled crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes. Remove parchment and weights, then bake for an additional 5 minutes or until golden brown. Cool the crust completely on a rack.
05 - In a mixing bowl, whisk mascarpone cheese, powdered sugar, vanilla extract, and lemon zest if using, until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into mascarpone mixture gently until fully combined.
06 - Spread the mascarpone filling evenly into the cooled crust, smoothing the top with a spatula.
07 - Arrange strawberries, blueberries, kiwi, raspberries, and additional fruits decoratively on top of the filling.
08 - In a small saucepan, warm apricot jam with water until liquefied. Brush gently over the fruit to provide a glossy finish.
09 - Refrigerate tart for at least 30 minutes to set before slicing and serving.
# Expert suggestions:
01 -
- The crisp crust stays tender but never gets soggy beneath all that luscious filling.
- You can use whatever fruit is hiding in your fridge and still make something company-worthy.
02 -
- I once took out the tart shell too soon and the center collapsed under the filling – bake it until the edges are definitely golden.
- Filling the tart while the shell is still warm made the mascarpone mixture weep, so wait for the crust to cool completely.
03 -
- Don’t skip the chilling steps before and after baking — they’re the secret to a non-crumbly crust.
- A splash more vanilla or grating of lemon zest can nudge the flavor from good to memorable.