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Fresh Fruit Tart with Mascarpone Cream

Fresh Fruit Tart with Mascarpone Cream

iamwinfred
This Fresh Fruit Tart with Mascarpone Cream is the ultimate showstopper dessert: a buttery, golden shortcrust pastry shell filled with a silky, lightly sweetened mascarpone cream, then topped with a vibrant arrangement of fresh seasonal fruit and finished with a glossy apricot glaze. It looks like it came straight from a French patisserie window, but it's surprisingly approachable for home bakers of any level.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch tart pan with removable bottom Essential for clean, professional-looking slices
  • Food processor For making the pastry dough; a pastry blender or hands also work
  • Stand mixer or hand mixer For whipping the mascarpone cream filling
  • Rolling Pin
  • Parchment paper For blind baking the crust
  • pie weights or dried beans For blind baking the crust
  • Mixing bowls Medium and large
  • Rubber spatula
  • Offset spatula For spreading the mascarpone filling evenly
  • Pastry brush For applying the apricot glaze
  • Zester or fine grater For the lemon zest
  • Sharp knife and cutting board
  • Wire rack For cooling the baked tart shell
  • Small saucepan For melting the apricot glaze
  • Fine-mesh sieve (optional) For straining the apricot glaze for a cleaner finish

Ingredients
  

For the Shortcrust Pastry

  • 1 1/4 cups all-purpose flour 155g
  • 1/4 cup powdered sugar 30g, sifted
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 115g, cold, cut into small cubes
  • 1 large egg yolk
  • 2-3 tbsp ice cold water added one tablespoon at a time

For the Mascarpone Cream Filling

  • 8 oz mascarpone cheese 225g, room temperature
  • 3/4 cup heavy whipping cream 180ml, cold
  • 1/3 cup powdered sugar 40g, sifted
  • 1 tsp pure vanilla extract
  • 1 tsp fresh lemon zest optional but recommended

For the Fresh Fruit Topping

  • 1 cup fresh strawberries hulled and sliced
  • 1/2 cup fresh blueberries rinsed and patted dry
  • 1/2 cup fresh raspberries rinsed and patted dry
  • 2 kiwi fruits peeled and sliced into rounds
  • 1/2 cup mandarin orange segments or clementine slices, white pith removed

For the Apricot Glaze (Optional but Recommended)

  • 3 tbsp apricot jam or apricot preserves
  • 1 tbsp warm water

Instructions
 

  • In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter cubes and pulse 8-10 times until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  • Add the egg yolk and pulse to combine. Add ice cold water one tablespoon at a time, pulsing after each addition, just until the dough begins to clump together when pressed. Do not over-mix.
  • Turn the dough out onto a lightly floured surface, press it gently into a flat disk, and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes to relax the gluten and firm up the butter.
  • On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape over the tart pan, press into the bottom and fluted sides, and trim the excess. Dock the bottom all over with a fork.
  • Place the lined tart pan in the freezer for 15 minutes while you preheat the oven to 375°F (190°C). Chilling prevents shrinkage during blind baking.
  • Line the frozen tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment and bake for another 8-10 minutes until the crust is pale golden and the bottom looks dry.
  • Remove the tart shell from the oven and allow it to cool completely on a wire rack before filling. A warm shell will melt the mascarpone cream.
  • Beat the room-temperature mascarpone with a hand or stand mixer on medium speed for 1 minute until smooth. Add the powdered sugar, vanilla extract, and lemon zest, and mix until well combined.
  • In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula, until just combined and no white streaks remain.
  • Spoon the mascarpone cream into the cooled tart shell and spread it into an even layer with an offset spatula. Refrigerate for at least 30 minutes to allow the filling to firm up before topping with fruit.
  • Hull and slice the strawberries, peel and slice the kiwis, rinse and dry the berries, and remove any pith from the mandarin segments. Arrange the fruit on the chilled filling in concentric rings or your desired pattern, pressing each piece gently into the cream.
  • Melt the apricot jam with the warm water in a small saucepan over low heat until smooth and pourable, about 1-2 minutes. Using a pastry brush, gently dab the warm glaze over all the fruit in a thin, even layer.
  • Refrigerate the finished tart for at least 30 minutes before serving. Remove the outer tart pan ring, slice with a sharp knife wiping the blade between cuts, and serve cold.

Notes

  • Keep the butter very cold when making the pastry dough. Warm butter leads to a greasy crust that shrinks during baking and loses its flaky texture.
  • Do not skip blind baking the crust. This step ensures the pastry cooks through fully and stays crisp under the mascarpone filling.
  • Let the mascarpone sit at room temperature for 15-20 minutes before beating. Cold mascarpone can turn lumpy and won't blend smoothly with the whipped cream.
  • Always fold the whipped cream into the mascarpone gently. Stirring will deflate the cream and result in a dense, heavy filling instead of a light, airy one.
  • Pat all fruit completely dry with paper towels before arranging it on the tart. Wet fruit releases moisture that can thin the mascarpone cream and make the crust soggy.
  • The apricot glaze is optional but highly recommended. It gives the fruit a beautiful glossy finish and slows down oxidation (browning) on cut fruits like strawberries.
  • Make-ahead tip: Bake the tart shell up to 2 days ahead and store at room temperature in an airtight container. Prepare the mascarpone filling up to 24 hours ahead and refrigerate it. Assemble and add the fruit topping on the day of serving for the crispest crust.
  • For the crispest crust, fill the tart no more than 4-6 hours before serving. The crust will gradually soften as it sits with the cream filling.
  • Substitute cream cheese for mascarpone if needed, but let it soften fully first. The flavor will be slightly tangier and more cheesecake-like.
  • Use any combination of fresh seasonal fruit. Peaches and blackberries are stunning in summer; figs and red grapes make a dramatic fall version. Use whatever looks freshest at your market.

Nutrition

Serving: 1SliceCalories: 385kcalCarbohydrates: 32gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 115mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 18IUVitamin C: 35mgCalcium: 8mgIron: 7mg
Keyword French tart recipe, fresh fruit tart, fruit tart recipe, mascarpone cream tart, summer dessert
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