Fresh Fruit Tart with Mascarpone Cream
In short: A buttery press-in tart shell filled with whipped mascarpone cream and topped with glossy fresh berries. Needs no rolling pin and no cooked custard. It takes about 1 h in total and makes 10 servings.
- Prep
- 35 min
- Cook
- 25 min
- Resting
- 1 h
- Total
- 1 h
- Servings
- 10
- Difficulty
- Medium
- Calories
- 375 kcal
A fresh fruit tart is a crisp buttery shell, a layer of cream and a pile of glossy fruit, and it is one of the most dependable dessert-table centerpieces. This version uses a press-in crust, so you do not need a rolling pin, and a quick mascarpone cream instead of a cooked pastry cream. Bake the shell and make the cream ahead, but add the fruit within a couple of hours of serving so the crust stays crisp.
Instructions
- Pulse the flour, powdered sugar and salt in a food processor, or stir them in a bowl. Add the cold butter and pulse, or rub it in with your fingertips, until the mixture looks like sand.
- Add the egg yolk, cold water and vanilla and pulse until the dough clumps together. Press it evenly across the base and up the sides of a 23 cm (9 in) tart pan with a removable base.
- Prick the base with a fork and chill for 30 minutes. Heat the oven to 180°C (350°F).
- Line the shell with parchment, fill with baking weights and bake for 15 minutes. Remove the weights and bake for 8 to 10 minutes more, until golden. Cool completely in the pan.
- Beat the mascarpone, cream, powdered sugar, vanilla and lemon zest on low speed until smooth and thick enough to hold soft peaks. Do not overbeat, or the mascarpone turns grainy.
- Spread the cream in the cooled shell. Arrange the fruit on top in tight circles or rows.
- Brush the fruit with the warm apricot glaze, if using. Chill for 30 minutes, then remove from the pan and slice.
Tips
- Brush the cooled shell with a thin layer of melted chocolate or warm apricot jam before filling. It seals the pastry and keeps it crisp for longer.
- Dry washed fruit thoroughly, and cut larger fruit such as kiwi or peaches into thin slices. Wet fruit makes the cream runny and the crust soggy.
Questions and answers
How far ahead can I make a fruit tart?
Bake the shell up to 2 days ahead and keep it airtight, and make the cream the day before. Assemble the tart 1 to 2 hours before serving.
Why did my tart shell shrink?
The dough was stretched when pressed in, or it was not chilled before baking. Press it in gently without pulling, chill for 30 minutes and bake with weights.
Can I use pastry cream instead of mascarpone cream?
Yes. Cooked vanilla pastry cream, chilled and whisked smooth, works in the same amount and is the traditional filling. Mascarpone cream is simply faster.
How long does it take to make Fresh Fruit Tart with Mascarpone Cream?
About 1 h in total: 35 min of preparation and 25 min of cooking.
How many calories are in Fresh Fruit Tart with Mascarpone Cream?
About 375 kcal per serving, with 4 g of protein, 33 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 33 g |
| Fat | 26 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 80 mg |
Estimated values, calculated from the ingredients.
