Description
A fresh fruit tart featuring a crisp buttery crust filled with creamy vanilla mascarpone and topped with assorted fresh fruits glazed with preserves, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 6 tablespoons confectioners sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 large egg, cold
- 1/2 cup heavy cream, cold
- 1/2 cup confectioners sugar, divided
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon pure vanilla extract
- Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract
- 8 ounces mascarpone cheese, cold
- Assorted fresh sliced fruit (strawberries, blueberries, kiwis, peaches, or seasonal favorites)
- 2 tablespoons orange, peach, or apricot preserves
- 1 tablespoon water
Instructions
- Lightly grease a 9-inch tart pan with nonstick spray.
- In a food processor, combine flour, 6 tablespoons confectioners sugar, and salt. Add butter 1 tablespoon at a time, pulsing until mixture resembles coarse crumbs.
- Add cold egg and pulse until dough starts to come together. Press dough into a disc, wrap in plastic wrap, then press evenly into tart pan, pricking bottom with a fork. Chill in freezer for at least 30 minutes.
- Preheat oven to 350°F (175°C). Bake chilled crust for about 25 minutes until set and lightly golden. Let cool completely in pan.
- In a large bowl, whip cold heavy cream, 6 tablespoons confectioners sugar, lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form.
- Gently fold in cold mascarpone and remaining confectioners sugar until smooth and combined.
- Spread mascarpone filling evenly into cooled tart crust. Chill tart in refrigerator for at least 30 minutes.
- Arrange fresh sliced fruit beautifully over the mascarpone filling.
- Warm preserves with water over low heat until smooth and slightly thin. Brush glaze over fruit to give a shiny finish.
- Slice and serve. Store leftovers refrigerated up to three days.
Notes
- Chill the dough well to prevent shrinking or puffing during baking.
- Do not overwhip the cream to avoid grainy texture.
- Use high-quality mascarpone and fresh vanilla beans for best flavor.
- Prepare tart shell and filling a day ahead; add fruit and glaze before serving.
- Freeze baked crust separately if storing long-term to avoid soggy texture.
- Customize fruit selection based on season or preference.
- Prep Time: 45 minutes (includes chilling time)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/European
Nutrition
- Serving Size: 1 slice (1/10th of tart)
- Calories: 320
- Sugar: 22g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: fresh fruit tart, vanilla mascarpone tart, easy fruit tart recipe, summer fruit dessert, creamy fruit tart