Fruit Tart with Mascarpone (Printer-friendly)
Buttery tart shell topped with creamy mascarpone and a colorful mix of seasonal berries 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 - 2–3 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 - Optional: additional seasonal fruits, such as mango, peaches, or blackberries
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# How To Make It:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
02 - In a large mixing bowl, blend together flour, granulated sugar, salt, and cubed chilled butter. Rub butter into dry ingredients by hand or use a pastry blender until the mixture resembles coarse sand.
03 - Incorporate egg yolk and 2 tablespoons cold water. Mix gently to form a dough, adding an additional tablespoon of water if needed until the mixture comes together.
04 - Press dough evenly across the bottom and up the sides of the prepared tart pan. Chill in the refrigerator for 20 minutes to allow the dough to set.
05 - Line the chilled crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes, carefully remove weights and parchment, and bake an additional 5 minutes until the shell is golden. Cool completely before assembling.
06 - In a clean 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, then gently fold whipped cream into the mascarpone mixture until combined.
07 - Spread prepared mascarpone filling evenly into the cooled tart shell using a spatula.
08 - Decoratively arrange strawberries, blueberries, kiwi, raspberries, and other berries or seasonal fruits over the mascarpone filling.
09 - Warm apricot jam and water together until liquid, then brush gently over arranged fruit using a pastry brush to create a glossy finish.
10 - Refrigerate tart for at least 30 minutes to allow filling to set before slicing and serving.
# Expert Tips:
01 -
- The mascarpone filling is so fluffy and rich it might tempt you to steal a spoonful before it even hits the crust.
- It's the ultimate showstopper, yet feels surprisingly manageable for something that always makes guests ask for seconds.
02 -
- I once rushed the chilling step and ended up with a crust that crumbled at every slice.
- Whipping the cream separately before folding it into the mascarpone keeps the filling impossibly light and airy, skip it and you lose all that silkiness.
03 -
- Keep your butter and water truly cold for the flakiest crust, especially on warm days.
- If you have time, toast the tart shell for 2 extra minutes for a subtle nutty flavor that surprises everyone.