Description
A fresh fruit tart featuring a crisp, buttery crust filled with a luscious vanilla mascarpone cream and topped with an assortment of vibrant fresh fruits. This elegant dessert combines a tender pastry shell with a light, creamy filling infused with fresh vanilla and lemon zest, finished with a glossy fruit glaze that enhances the freshness and presentation.
Ingredients
For the 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 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 Topping
- Assorted fresh sliced fruit
- 2 Tablespoons orange, peach, or apricot preserves
- 1 Tablespoon water
Instructions
- Prepare Tart Pan: Lightly grease a 9-inch tart pan with a removable base using nonstick spray to ensure easy removal of the tart after baking.
- Make the Crust: In a food processor, pulse together flour, confectioners’ sugar, and salt. Gradually add the butter one tablespoon at a time, pulsing after each addition until mixture resembles coarse crumbs. Add the cold egg and pulse until the dough clumps together softly. If you don’t have a food processor, use a mixer with a paddle attachment to achieve the same effect.
- Form Dough in Pan: Transfer the dough to a floured surface and press into a 1-inch thick disc. Press the dough evenly into the tart pan and up the sides using your hands. Use a metal measuring cup bottom to firmly press the edges against the rim and trim any excess with a paring knife. Prick the base with a fork to prevent puffing during baking. Cover and freeze for at least 30 minutes or up to 1 day.
- Bake the Crust: Preheat oven to 350°F (177°C). Place the frozen crust on a large baking sheet and bake for 25 minutes or until the crust looks set and lightly golden. Remove and cool completely on a wire rack.
- Make the Cream Filling: Using a mixer with a whisk attachment, beat cold heavy cream, 6 tablespoons of confectioners’ sugar, lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form (about 3–4 minutes). In a separate bowl, gently smooth mascarpone with the remaining confectioners’ sugar using a fork, careful not to overwork. Fold mascarpone into the whipped cream mixture until just combined. Use immediately or refrigerate up to 3 days.
- Assemble the Tart: Spread the vanilla mascarpone cream evenly into the cooled tart crust using a small offset spatula. Refrigerate until ready to garnish or proceed immediately to garnishing.
- Prepare and Apply Fruit Glaze: Arrange the assorted fresh sliced fruit decoratively atop the cream filling. Combine preserves and water in a small microwave-safe bowl, heat for approximately 15 seconds until warm, then gently brush the glaze over the fruits to add shine and preserve freshness.
- Serve: Slice the tart and enjoy immediately. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Ensure all dairy ingredients are cold for best results in whipping and maintaining texture.
- Do not overmix the mascarpone; overworking will cause the mixture to break down and separate.
- The tart crust can be frozen up to one day ahead; the cream filling can be refrigerated up to three days before assembling.
- Use a sharp paring knife to trim the crust edges for a clean finish.
- The glaze helps keep the fruit fresh and adds a beautiful shine, but can be omitted if you prefer.
