Fruit Tart with Mascarpone (Print version)
Buttery tart shell, lemon-kissed mascarpone cream and mixed seasonal fruits, finished with a light apricot glaze.
# Ingredient List:
→ 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 removable bottom.
02 - In a large bowl, combine flour, granulated sugar, salt, and butter. Rub the butter into the flour mixture until it resembles coarse crumbs.
03 - Add egg yolk and 2 tablespoons cold water to the mixture. Mix until a dough forms, adding an extra tablespoon of water if needed.
04 - Press dough evenly into the tart pan. Refrigerate for 20 minutes to firm up.
05 - Line the crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for 5 minutes more until golden. Cool completely.
06 - 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, then gently fold whipped cream into mascarpone mixture.
07 - Spread mascarpone filling evenly in cooled tart shell.
08 - Arrange strawberries, blueberries, kiwi slices, raspberries, and any other preferred fruit decoratively over the filling.
09 - For a glossy finish, warm apricot jam with water until liquid. Brush over fruit using a pastry brush.
10 - Refrigerate tart for at least 30 minutes to set before slicing and serving.
# Expert Advice:
01 -
- This tart impresses with its beautiful layers and makes you feel like a pastry chef, even on an average afternoon.
- The balance of crisp crust, velvety filling, and juicy fruit is so satisfying it sometimes disappears before dinner is served.
02 -
- If you skip chilling the dough, the crust shrinks and loses its shape—learned that one mid-party.
- Letting mascarpone and cream come to room temperature eliminates stubborn lumps in the filling.
03 -
- I’ve found pressing the dough up the sides with a flat-bottomed glass creates a beautifully even tart shell.
- Chill the assembled tart for an extra hour if you have time—it holds together neatly and tastes even better.