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Fresh Fruit Tart with Vanilla Mascarpone Cream

Fresh Fruit Tart with Vanilla Mascarpone Cream


  • Author: Sarah White

Description

Elegant Fresh Fruit Tart with Vanilla Mascarpone Cream, buttery crust, vibrant fruit, and a glossy finish. Perfect for summer, brunch, or parties.


Ingredients

Scale

For the Crust

  • 1 and 1/2 cups (188g) all-purpose flour, plus more as needed
  • 6 Tablespoons (45g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temperature, cut into 8 pieces
  • 1 large cold egg

For the Vanilla Mascarpone Cream

  • 1/2 cup (120ml) heavy cream, cold
  • 1/2 cup (60g) confectioners’ sugar, divided
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Seeds from 1/2 vanilla bean (or 1 tsp vanilla extract or vanilla bean paste)
  • 8 ounces (226g) mascarpone, cold

Fruit Topping

  • Assorted fresh sliced fruit (berries, kiwi, peaches, mango, etc.)
  • 2 Tablespoons orange, peach, or apricot preserves
  • 1 Tablespoon water

Instructions

  1. Make the crust: In a food processor, combine flour, confectioners’ sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add egg and pulse until dough just comes together.
  2. Press into tart pan: Transfer dough to a 9-inch tart pan and press evenly into bottom and up sides. Prick bottom with a fork. Chill for 30 minutes.
  3. Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights, and bake another 10–12 minutes until lightly golden. Cool completely.
  4. Make the filling: Whip cold heavy cream and half the sugar until soft peaks form. In another bowl, mix mascarpone, remaining sugar, lemon zest, vanilla, and vanilla seeds until smooth. Fold in whipped cream.
  5. Assemble the tart: Spoon mascarpone cream into cooled crust and spread evenly.
  6. Top with fruit: Arrange sliced fruit in decorative pattern over the cream.
  7. Add glaze: Warm preserves and water in a small pan or microwave until liquified. Strain if desired. Brush lightly over fruit.
  8. Chill and serve: Refrigerate tart for 1–2 hours before serving for clean slices.

Notes

Keep all dairy ingredients cold for best texture.

Tart is best served the day it’s assembled.

Customize fruit by season or color for visual impact.