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Fresh Fruit Tart with Vanilla Mascarpone Cream Recipe

Fresh Fruit Tart with Vanilla Mascarpone Cream Recipe
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★★★★★

5.2 from 10 reviews

This Fresh Fruit Tart with Vanilla Mascarpone Cream features a buttery, tender crust filled with a luscious vanilla-infused mascarpone cream and topped with an assortment of vibrant fresh fruits. Finished with a glossy preserve glaze, it’s a delightful and elegant dessert perfect for any occasion.

Ingredients

Scale

For the Tart Crust

  • 1 and 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

For the Vanilla Mascarpone Cream Filling

  • 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 scraped from 1/2 vanilla bean (or 1 extra teaspoon vanilla extract or vanilla bean paste)
  • 8 ounces (226g) mascarpone, cold

For the Fruit Topping and Glaze

  • Assorted fresh sliced fruit (such as berries, kiwi, peaches, or nectarines)
  • 2 tablespoons orange, peach, or apricot preserves
  • 1 tablespoon water

Instructions

  1. Prepare the Tart Pan: Lightly grease a 9-inch tart pan with a removable base using nonstick spray to ensure easy removal of the tart later.
  2. Make the Crust: In a food processor, combine the flour, confectioners’ sugar, and salt. Pulse to mix. Add the butter pieces one tablespoon at a time, pulsing after each addition until the mixture resembles coarse crumbs. Add the cold egg and pulse just until the dough forms a soft clump. If you don’t have a food processor, use a stand mixer with a paddle attachment to mix dry ingredients, then beat in butter gradually and finally the egg.
  3. Form the Dough in the Pan: Transfer the soft dough to the prepared tart pan. Press it evenly into the base and up the sides using your hands. Use the bottom of a metal measuring cup to firmly press the dough against the pan’s edges, flattening or trimming the rim as needed. Prick the bottom all over with a fork. Cover and freeze the crust for at least 30 minutes or up to 1 day to firm up.
  4. Bake the Crust: Preheat the oven to 350°F (177°C). Place the tart pan on a large baking sheet and bake for 25 minutes or until the crust is set and lightly golden. Remove from oven and cool completely on a rack.
  5. Make the Cream Filling: With a mixer fitted with a whisk attachment, beat the cold heavy cream, 6 tablespoons (45g) confectioners’ sugar, lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form (about 3–4 minutes). In a separate bowl, gently mix the mascarpone with the remaining 2 tablespoons confectioners’ sugar using a fork just until smooth; avoid over-mixing to prevent separation.
  6. Combine Mascarpone and Whipped Cream: Fold the mascarpone mixture into the whipped cream gently with a silicone spatula or briefly beat on low speed until combined. Use immediately or refrigerate for up to 3 days.
  7. Fill the Tart: Spread the vanilla mascarpone cream evenly into the cooled tart crust with a small offset spatula. Refrigerate the filled tart if not garnishing right away.
  8. Prepare the Fruit Topping and Glaze: Arrange the assorted fresh sliced fruit decoratively over the cream filling. In a small microwave-safe bowl, whisk together the preserves and water. Warm the mixture for about 15 seconds in the microwave to thin it out.
  9. Glaze the Fruit: Using a pastry brush or spoon, gently brush the warmed preserves glaze over the fruit to add shine and a sweet finish.
  10. Serve and Store: Slice and enjoy your fresh fruit tart immediately. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

  • For best results, use cold ingredients for the crust and filling to ensure proper texture.
  • If you don’t have a food processor, a stand mixer or handheld mixer can be used instead as described.
  • The variety of fresh fruit can be customized based on seasonal availability or personal preference.
  • Pressing the dough firmly up the sides prevents shrinkage during baking.
  • Do not overmix the mascarpone to avoid breaking the mixture.
  • The preserves glaze gives the tart a beautiful glossy finish and subtle added sweetness.
  • Store leftover tart covered in the fridge and consume within 3 days for freshness.

Nutrition

Keywords: fresh fruit tart, mascarpone cream tart, vanilla fruit tart, easy fruit tart recipe, summer dessert

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