Fruit Tart with Mascarpone (Printer-friendly)
Crisp buttery shell, silky mascarpone filling and a bright mix of strawberries, blueberries, kiwi and raspberries.
# 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, 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. Grease a 9-inch tart pan with a removable bottom.
02 - In a large bowl, combine flour, granulated sugar, salt, and chilled butter. Using fingertips, rub butter into flour until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water. Mix just until dough forms, adding extra water if needed.
03 - Press dough evenly across the base and sides of the tart pan. Refrigerate for 20 minutes.
04 - Line crust with parchment paper and place baking beans or pie weights inside. Bake for 15 minutes. Remove weights and bake an additional 5 minutes or until golden. Set aside to cool completely.
05 - In a bowl, whisk mascarpone, powdered sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the mascarpone mixture.
06 - Spread mascarpone filling evenly over the cooled tart shell.
07 - Decoratively arrange strawberries, blueberries, kiwi, raspberries, and preferred seasonal fruits over the filling.
08 - Warm apricot jam with 1 tablespoon water until smooth. Gently brush glaze over fruit to provide a glossy finish, if desired.
09 - Refrigerate assembled tart for at least 30 minutes to set before slicing and serving.
# Expert Hints:
01 -
- This tart is a showstopper – your friends will think you bought it from a patisserie, but your secret is how simple it truly is.
- The mascarpone filling comes together in minutes and tastes impossibly fresh and creamy.
02 -
- Don&apost skip chilling the crust dough—if you try to rush, your shell will shrink and lose its shape.
- I once used mascarpone straight from the fridge and ended up with a lumpy filling—room temperature makes everything smooth.
03 -
- If you accidentally overwork the dough and it seems tough, just rest it an extra 10 minutes in the fridge and it will relax.
- A thin layer of melted white or dark chocolate inside the cooled shell not only adds flavor but acts like a moisture barrier so your tart stays perfect longer.