Fruit Tart with Mascarpone (Printable)
Buttery tart shell, silky mascarpone cream and a bright assortment of fresh berries and stone fruit.
# 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 - Optional: additional seasonal fruits (mango, peaches, blackberries)
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# Step-by-step:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with removable bottom.
02 - In a large mixing bowl, combine flour, granulated sugar, salt, and butter. Rub or cut butter into dry ingredients until mixture resembles coarse crumbs. Add egg yolk and 2 tablespoons cold water, mixing gently to form a dough. Add an additional tablespoon cold water if needed to bring dough together.
03 - Press dough evenly across the base and sides of the prepared tart pan. Refrigerate for 20 minutes to firm the dough.
04 - Line chilled crust with parchment paper and fill with baking beans or pie weights. Bake 15 minutes, remove weights and paper, and continue baking 5 minutes until golden. Cool completely in pan.
05 - In a clean bowl, whisk mascarpone cheese, 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 until fully combined.
06 - Spread mascarpone filling evenly over cooled tart crust, smoothing the surface with a spatula.
07 - Decoratively arrange strawberries, blueberries, kiwi, raspberries, and any additional fruits over the mascarpone layer.
08 - In a small saucepan, gently heat apricot jam with water until fluid. Brush glaze lightly over the arranged fruit for a glossy finish.
09 - Refrigerate tart for at least 30 minutes to firm up before slicing and serving.
# Expert Advice:
01 -
- This tart tastes like summer in every bite—crisp, creamy, and bursting with fruit, and you'll secretly want it for breakfast.
- It’s my go-to dessert for making guests swoon, but it’s surprisingly simple once you know the steps.
02 -
- If you rush and fill the shell before it cools, you’ll end up with a melting mess—I learned this the sticky way.
- The difference between a good crust and a great one is not overworking the dough; gently pressing is all you need.
03 -
- Swirl in a little finely grated lemon zest into the mascarpone—you’ll never go back after tasting the bright pop it offers.
- For an extra crunch, brush melted chocolate inside the cooled crust and let it set before filling with mascarpone and fruit.