Fruit Tart With Mascarpone (Print Version)
Buttery tart shell, silky mascarpone cream and an artful seasonal fruit topping for a fresh, elegant finish.
# What You 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 - Other seasonal fruits such as mango, peaches, or blackberries (optional)
→ 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 a removable bottom.
02 - In a large bowl, combine flour, sugar, salt, and butter. Work the butter into the dry ingredients with fingertips or a pastry cutter until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing to form a dough. Add an additional tablespoon of water if the dough is too dry.
03 - Press the dough evenly into the tart pan and refrigerate for 20 minutes to firm up.
04 - Place parchment paper over the dough and fill with baking beans or pie weights. Bake for 15 minutes. Remove weights and parchment, then bake an additional 5 minutes or until the crust is golden. Cool crust completely.
05 - In a bowl, whisk mascarpone, powdered sugar, vanilla extract, and lemon zest if using, until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into mascarpone mixture until combined.
06 - Spread the mascarpone filling evenly over the cooled tart crust.
07 - Arrange sliced strawberries, blueberries, kiwi, raspberries, and any additional seasonal fruits attractively over the filling.
08 - Warm apricot jam with water until smooth. Using a pastry brush, lightly brush the glaze over the fresh fruit for a glossy finish.
09 - Refrigerate the tart for at least 30 minutes to allow the filling to set. Slice and serve chilled.
# Expert Hints:
01 -
- There&39;s a secret thrill in customizing the fruit toppings—it tastes new every season.
- Luscious mascarpone filling feels fancy but comes together with barely any fuss.
02 -
- One time I rushed the crust and skipped the chilling step—the whole tart slumped into a buttery puddle, so don&39;t cut corners.
- Learning to let the mascarpone come fully to room temp saved me from lumpy filling disasters.
03 -
- Keep all your tart shell ingredients cold for flakiest results.
- For a crisper crust, add a thin brush of melted chocolate on the shell before filling—it&39;s a game changer against sogginess.