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Fresh Fruit Tart with Vanilla Mascarpone Cream

Fresh Fruit Tart with Vanilla Mascarpone Cream

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  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 20 minutes (including chilling time)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Description

This Fresh Fruit Tart features a buttery, crisp crust filled with a luscious vanilla mascarpone cream and topped with vibrant, fresh fruit. Perfect for brunch, dessert, or special occasions, it’s as beautiful as it is delicious.

Ingredients

Units Scale
Crust:
  • 1 1/2 cups (188g) all-purpose flour, plus more as needed
  • 6 tablespoons (45g) confectioners’ sugar
  • 1/8 teaspoon salt
  • 1/2 cup (8 Tbsp/113g) unsalted butter, at room temperature and cut into 8 pieces
  • 1 large egg, cold
Vanilla Mascarpone Cream:
  • 1/2 cup (120ml) heavy cream, cold
  • 1/2 cup (60g) confectioners’ sugar, divided
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon pure vanilla extract
  • Seeds from 1/2 vanilla bean (or 1 extra teaspoon vanilla extract or vanilla bean paste)
  • 8 ounces (226g) mascarpone, cold
Fruit Topping:
  • Assorted fresh sliced fruit
  • 2 tablespoons orange, peach, or apricot preserves
  • 1 tablespoon water

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a food processor, combine flour, confectioners’ sugar, and salt. Add butter and pulse until mixture resembles coarse crumbs. Add cold egg and pulse until dough forms.
  3. Press dough into a tart pan evenly, trimming edges. Chill in refrigerator for 15 minutes.
  4. Bake crust for 20–25 minutes until lightly golden. Cool completely on a wire rack.
  5. For the mascarpone cream, whip cold heavy cream with 1/4 cup confectioners’ sugar until soft peaks form.
  6. In a separate bowl, combine mascarpone, remaining 1/4 cup confectioners’ sugar, vanilla, and lemon zest until smooth.
  7. Gently fold whipped cream into mascarpone mixture until combined. Chill until ready to assemble.
  8. Spread mascarpone cream evenly in cooled tart shell.
  9. Arrange fresh fruit on top decoratively.
  10. In a small saucepan, heat preserves with water until melted and smooth. Brush over fruit for a glossy finish.
  11. Chill tart for at least 30 minutes before serving.

Notes

  • Use a variety of colorful fruits like berries, kiwi, and peaches for visual appeal.
  • Make the crust a day ahead and store in an airtight container for convenience.
  • Mascarpone cream can be made a few hours in advance and kept refrigerated.

Nutrition

  • Serving Size: 1 slice (1/8 of tart)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 80mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://cooktune.com/fresh-fruit-tart-with-vanilla-mascarpone-cream/