Fruit Tart with Mascarpone (Print Version)
Silky mascarpone nestled in a crisp tart shell, crowned with colorful seasonal fruit and a glossy 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 - 2–3 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 such as mango, peaches, or blackberries
→ Glaze (optional)
17 - 2 tablespoons apricot jam
18 - 1 tablespoon water
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Lightly grease a 9-inch tart pan with removable base.
02 - In a large bowl, combine flour, sugar, salt, and chilled butter. Work butter into flour by hand or with a pastry blender until mixture forms coarse crumbs. Add egg yolk and 2 tablespoons cold water; gently mix to form a dough, adding another tablespoon of water if needed.
03 - Press dough evenly into the base and up the sides of the prepared pan. Chill the shell in the refrigerator for 20 minutes to firm.
04 - Place parchment paper over the chilled dough and fill with baking beans or pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until golden. Allow crust to cool completely.
05 - In a medium bowl, whisk mascarpone, powdered sugar, vanilla, and lemon zest (if using) until smooth. In a separate bowl, whip heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined.
06 - Evenly spread mascarpone filling into the cooled tart shell, smoothing the top.
07 - Decoratively arrange strawberries, blueberries, kiwi, raspberries, and any additional fruit as desired over the mascarpone layer.
08 - Gently warm apricot jam with water in a small saucepan until liquid. Using a pastry brush, lightly coat the fruit for an attractive shine.
09 - Refrigerate assembled tart for at least 30 minutes to set the filling before slicing and serving.
# Expert Suggestions:
01 -
- The crust bakes up so crisp that each bite shatters gently under a cloud of mascarpone—your guests will think you bought it at a patisserie.
- You can crown it with whatever fruit you find at the market, making it feel brand-new every time.
02 -
- Once I rushed the chilling and filled a warm tart shell—the mascarpone melted into puddles, so always let the base cool.
- Layering chocolate on the crust before filling keeps it crisp longer and adds a hidden bit of decadence.
03 -
- Allow the mascarpone to soften at room temperature for 10 minutes; it blends into the cream with zero lumps.
- A little lemon zest in the filling perks up every bite more than you’d think—it’s my not-so-secret touch.