Fruit Tart with Mascarpone (Printable)
Buttery tart shell with lemon-scented mascarpone, topped with fresh berries and kiwi for a light, 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 - Optional: seasonal fruits such as mango, peaches, or blackberries
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom.
02 - Combine flour, sugar, salt, and chilled butter in a large mixing bowl. Rub butter into flour until mixture forms coarse crumbs. Stir in the egg yolk and 2 tablespoons cold water, mixing gently to form a dough. Add an additional tablespoon of water if needed to bring dough together.
03 - Press the dough evenly into the tart pan, covering the base and sides. Refrigerate the lined pan for 20 minutes to prevent shrinkage.
04 - Line the crust with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes, remove weights and paper, and bake for 5 more minutes until golden. Cool completely on a wire rack.
05 - Whisk mascarpone, powdered sugar, vanilla extract, and lemon zest together in a bowl until smooth. In a separate bowl, whip heavy cream to soft peaks, then gently fold whipped cream into mascarpone mixture until fully incorporated.
06 - Spread the mascarpone mixture evenly into the cooled tart crust using a spatula.
07 - Decoratively place sliced strawberries, blueberries, kiwi, raspberries, and any additional fruit on top of the mascarpone filling.
08 - Heat apricot jam and water until fluid, then brush gently over the arranged fruit for a glossy finish, if desired.
09 - Refrigerate the tart for at least 30 minutes to set the filling before slicing and serving.
# Expert Hints:
01 -
- The buttery crust and lush mascarpone filling make every bite worth slowing down for.
- No one ever suspects how adaptable this is for whatever fruit you have on hand.
02 -
- The first time I rushed the chilling, my crust shrunk down the sides and I never forgot the importance of those extra twenty minutes.
- Letting the tart cool entirely before filling is what keeps the mascarpone mousse from melting into a puddle.
03 -
- Freezing the butter cubes before using gives you an even flakier crust in humid kitchens.
- A thin swipe of melted chocolate on the finished crust acts as a waterproof barrier for the filling—plus, it’s delicious.