Fruit Tart with Mascarpone (Printable)
Buttery crust filled with whipped mascarpone and topped with seasonal berries and apricot glaze; chilled before slicing.
# 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 - Assorted seasonal fruits such as mango, peaches, or blackberries (optional)
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# How-To Steps:
01 - Preheat the 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 butter. Rub butter into dry ingredients until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water. Mix just until dough forms, adding up to 1 extra tablespoon water if necessary.
03 - Press dough evenly into the bottom and sides of prepared tart pan. Refrigerate for 20 minutes to firm up.
04 - Line tart shell with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for an additional 5 minutes until golden. Allow shell to cool completely.
05 - In a bowl, whisk mascarpone, powdered sugar, vanilla, and lemon zest (if using) until creamy and smooth. In a separate bowl, whip heavy cream to soft peaks, then fold whipped cream gently into mascarpone mixture.
06 - Spread mascarpone filling evenly into the cooled crust, smoothing the top.
07 - Place strawberries, blueberries, kiwi, raspberries, and other fruits decoratively on top of the mascarpone filling.
08 - Gently warm apricot jam with water until liquid. Brush mixture lightly over the arranged fruit for a glossy finish, if desired.
09 - Refrigerate assembled tart for at least 30 minutes to set before slicing and serving.
# Expert Advice:
01 -
- There's a quiet thrill in glazing a riot of fruit and watching it glisten like jewels, all on a buttery homemade crust.
- The balance of rich mascarpone and fresh fruit is so utterly satisfying it begged me to make it again immediately.
02 -
- If you rush and fill the tart shell while it’s warm, the mascarpone mixture melts and turns runny.
- Adding a swipe of melted chocolate on the crust before filling stops it from getting soggy, and it’s my secret move for chocoholics.
03 -
- Knead the dough as little as possible for a crisp, melt-in-your-mouth base.
- Briefly freeze your tart shell before baking if your kitchen runs warm—no shrinking edges.