Fruit Tart With Mascarpone (Printable)
Buttery tart shell filled with whipped mascarpone, crowned with fresh berries and brushed with apricot glaze.
# 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 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 - Seasonal fruit such as mango, peaches, or blackberries, optional
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# How To Make:
01 - Preheat oven to 350°F (175°C). Grease a 9-inch tart pan with removable bottom.
02 - In a large bowl, combine all-purpose flour, granulated sugar, salt, and unsalted butter. Rub butter into dry ingredients until mixture forms coarse crumbs. Add egg yolk and 2 tablespoons cold water, stirring to form a dough. Add an additional tablespoon of water as needed until dough comes together.
03 - Press dough evenly and firmly into the tart pan. Chill in refrigerator for 20 minutes to set the crust.
04 - Line chilled crust 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 or until crust is golden. Allow to cool completely.
05 - In a mixing bowl, whisk mascarpone cheese, powdered sugar, vanilla extract, and lemon zest if using until smooth. In a separate bowl, whisk heavy cream until soft peaks form. Gently fold whipped cream into mascarpone mixture until fully incorporated.
06 - Spread mascarpone filling evenly into the cooled tart shell. Arrange strawberries, blueberries, kiwi, raspberries, and any additional seasonal fruit in a decorative pattern on top of the filling.
07 - Warm apricot jam with water in a small saucepan until liquefied. Using a pastry brush, lightly brush glaze over arranged fruit for added shine, if desired.
08 - Refrigerate assembled tart for at least 30 minutes to set before slicing and serving.
# Expert Tips:
01 -
- This tart's buttery crust stays crisp and never soggy—no secret shield but a well-chilled dough.
- The dreamy mascarpone layer is the perfect balance of creamy and fresh for any occasion, big or small.
02 -
- If you skip chilling the dough, the crust will shrink and disappoint even your easygoing uncle.
- Brushing fruit with jam keeps berries from looking tired, even a day later.
03 -
- If your butter is too soft, pop it back in the fridge for a minute—temperature is everything for a crisp crust.
- For a little surprise, spread melted chocolate on the cooled crust before the mascarpone layer—once set, it adds snap and a hint of decadence.