Fresh Fruit Tart with Vanilla Mascarpone Cream

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Ingredients

For the Tart Crust:

  • 1 1/4 cups (155g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 2-3 tablespoons ice water (as needed)

For the Vanilla Mascarpone Cream:

  • 8 oz (225g) mascarpone cheese
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional: 1 tablespoon honey or maple syrup for extra sweetness

For the Topping:

  • Assorted fresh fruits (e.g., strawberries, blueberries, kiwi, raspberries, mango, peaches, blackberries)
  • Optional: edible flowers, mint leaves, or a light glaze (apricot jam mixed with a little warm water) for shine

Equipment Needed

  • 9-inch tart pan with removable bottom
  • Mixing bowls
  • Food processor or pastry cutter
  • Rolling pin
  • Pastry brush (for glaze)
  • Knife and cutting board

Instructions

Step 1: Make the Tart Crust

  1. Combine dry ingredients: In a food processor, pulse flour, sugar, and salt until combined. Alternatively, whisk together in a bowl.
  2. Cut in butter: Add cold butter cubes and pulse until the mixture resembles coarse crumbs. Or, cut in with a pastry cutter or fork.
  3. Add egg yolk: Add the egg yolk and pulse briefly.
  4. Add water: Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just starts to come together.
  5. Form dough: Turn out onto a lightly floured surface, knead gently into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Bake the Crust

  1. Preheat oven: to 375°F (190°C).
  2. Roll out: On a floured surface, roll out dough to fit your tart pan.
  3. Fit crust: Transfer to tart pan, press into edges, and trim excess.
  4. Dock the crust: Prick the bottom with a fork to prevent bubbling.
  5. Bake: For about 20-25 minutes, or until golden brown. Cool completely on a wire rack.

Step 3: Prepare the Vanilla Mascarpone Cream

  1. Whip heavy cream: In a chilled bowl, whip heavy cream until soft peaks form.
  2. Mix mascarpone: In another bowl, beat mascarpone with powdered sugar and vanilla until smooth.
  3. Combine: Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.

Step 4: Assemble the Tart

  1. Fill the crust: Spread the mascarpone cream evenly into the cooled tart shell.
  2. Arrange the fruit: Artfully arrange the fresh fruit on top of the cream. You can layer, fan, or create patterns—get creative!
  3. Optional glaze: Lightly brush the fruit with apricot jam glaze for shine and a touch of sweetness.

Step 5: Serve

  • Chill the tart for at least 30 minutes before serving to set the cream.
  • Slice and enjoy!

Tips & Variations

  • Fruit choices: Use seasonal fruits for best flavor and color.
  • Cream flavor: Add a splash of lemon juice or zest to the mascarpone for extra brightness.
  • Vegan option: Use coconut cream and vegan butter, and substitute mascarpone with coconut-based cream cheese.
  • Decorative touches: Add edible flowers, mint leaves, or a dusting of powdered sugar for presentation.

Storage

  • Cover and refrigerate the tart for up to 1-2 days. The fruit may release some juice over time, so best enjoyed fresh.

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