Beautiful Fruit Tart with Mascarpone Recipe

Introduction

This beautiful fruit tart combines a crisp, buttery pastry shell with a light mascarpone and cream cheese filling, topped with fresh assorted berries. Finished with a glossy apricot glaze, it’s an elegant dessert perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp fine sugar
• 1/4 tsp salt
• 8 tbsp unsalted butter, cut into 1/2 inch pieces
• 1 egg yolk
• 3 to 4 tbsp heavy cream
• 1 tsp vanilla extract
• 6 oz mascarpone cheese
• 3 oz cream cheese
• 4 tbsp maple syrup
• 3 oz heavy cream
• 1 tsp vanilla
• 1 tsp grated orange zest
• 2 cups assorted berries (such as blueberries, raspberries, blackberries)
• 1/3 cup apricot jelly
• 1 to 2 tsp water

Instructions

1. Step 1: Begin by adding the flour, fine sugar, and salt to a food processor. Pulse to blend the dry ingredients. Add the butter pieces and pulse 5-6 times until well incorporated with no large chunks. Next, add the egg yolk, 3 tablespoons of heavy cream, and vanilla extract. Blend for about 30 seconds until the dough starts to come together. If dry, add an extra tablespoon of cream and pulse again. Transfer to a bowl, shape into a disc for a 9-inch tart, cover with plastic wrap, and chill for 1-2 hours.
2. Step 2: Once chilled and pliable, dust the dough with flour and roll it out to fit your tart pan. Trim edges neatly and prick the dough all over with a fork. Freeze the dough in the tart pan for 30 minutes. Preheat the oven to 350°F (175°C). For a 9-inch tart, line with foil and pie weights, bake 10 minutes, remove weights, then bake an additional 7-8 minutes. For mini tarts, bake 15 minutes directly. Let the tart shell cool completely before filling.
3. Step 3: Using a hand mixer, beat mascarpone cheese, cream cheese, and maple syrup until smooth. In a separate bowl, whip heavy cream until soft peaks form. Gently fold half the whipped cream into the cheese mixture, then fold in the rest with vanilla and orange zest. Avoid over-mixing to keep the filling light. Cover and refrigerate until ready to use.
4. Step 4: Just before serving, fill the cooled tart shell with the cheese filling and smooth the top. Arrange the assorted berries attractively on top for a colorful, fresh look.
5. Step 5: In a small saucepan, heat apricot jelly with 1 to 2 teaspoons of water until melted and bubbly. Strain if you want a smooth glaze. Brush the glaze evenly over the berries to add shine and keep them fresh.

Tips & Variations

• For a more citrusy note, add a little lemon zest along with the orange zest in the filling.
• Use any fresh fruit you like, such as kiwi slices or mango chunks, for a tropical twist.
• If you don’t have a food processor, you can make the dough by hand using a pastry cutter to blend butter into the flour mixture.
• Try substituting the maple syrup with honey or agave for a variations in sweetness.

Storage

Store the assembled tart in the refrigerator, covered loosely with plastic wrap, for up to 2 days. The pastry shell is best enjoyed on the day of baking for maximum crispness. Reheat the tart shell separately if desired before filling. Once glazed, avoid prolonged storage, as the fresh fruit may release moisture and soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 3 days before baking. Just bring it to room temperature slightly before rolling out.

What can I use instead of apricot jelly for the glaze?

You can substitute with other clear fruit jams like peach or apple jelly. Heat and strain similarly to create a shiny glaze.

Beautiful Fruit Tart with Mascarpone Recipe

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4.7 from 137 reviews

This Beautiful Fruit Tart with Mascarpone features a crisp, buttery pastry shell filled with a creamy mascarpone and cream cheese mixture, topped with vibrant assorted berries and finished with a glossy apricot glaze. Perfect for a refreshing dessert that combines rich textures and fresh flavors.

• Author: mia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 55 minutes
• Yield: 1 9-inch tart (or 6 mini tarts) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pastry Shell:

• 1 1/2 cups all-purpose flour
• 3 tbsp fine sugar
• 1/4 tsp salt
• 8 tbsp unsalted butter (cut into 1/2 inch pieces)
• 1 egg yolk
• 3 to 4 tbsp heavy cream
• 1 tsp vanilla extract

For the Creamy Filling:

• 6 oz mascarpone cheese
• 3 oz cream cheese
• 4 tbsp maple syrup
• 3 oz heavy cream
• 1 tsp vanilla
• 1 tsp grated orange zest

For the Fruit Topping:

• 2 cups assorted berries (such as blueberries, raspberries, blackberries)

For the Glaze:

• 1/3 cup apricot jelly
• 1 to 2 tsp water

Instructions

1. Make the Tart Dough: In a food processor, pulse together the all-purpose flour, fine sugar, and salt to blend. Add the unsalted butter pieces and pulse 5-6 times until the mixture resembles coarse crumbs with no large butter chunks. Add the egg yolk, 3 tablespoons heavy cream, and vanilla extract, then blend for about 30 seconds until the dough starts to come together. If too dry, add an extra tablespoon of cream and pulse again. Transfer the dough to a bowl, form into a disc for a 9-inch tart, cover with plastic, and chill in the refrigerator for 1-2 hours or up to 3 days. Let soften before rolling if chilled longer than an hour.
2. Prepare and Bake the Tart Shells: Butter the tart pans and dust your work surface and rolling pin with flour. Roll the dough out to fit the tart shells and trim edges neatly. Prick the dough all over with a fork to prevent bubbling. Freeze the tart shells for 30 minutes. Preheat oven to 350°F (175°C). For mini tarts, bake directly for 15 minutes. For the 9-inch tart, line with foil and pie weights, bake for 10 minutes, then remove weights and bake an additional 7-8 minutes. Let crusts cool completely before removing from pans to keep them crisp and ready for filling.
3. Prepare the Cheese Filling: Using a hand mixer, beat mascarpone cheese, cream cheese, and maple syrup until smooth and creamy. In a separate bowl, whip the heavy cream to soft peaks. Gently fold half the whipped cream into the cheese mixture, then fold in the remaining cream along with vanilla and grated orange zest. Mix carefully to keep the filling light and airy. Cover and refrigerate if making ahead, stirring gently before use.
4. Fill and Assemble the Tart: Spoon the cheese filling into the cooled tart shell and smooth the surface with a spatula. Arrange assorted berries attractively on top, using a variety of colors and types to enhance the tart’s visual appeal and freshness.
5. Glaze and Serve: In a small saucepan, heat apricot jelly with 1 to 2 teaspoons of water until melted and bubbly. For a smooth glaze, strain to remove bits or brush directly over the berries while warm with a pastry brush. Apply an even glaze for a glossy finish that enhances the tart’s beauty. Serve immediately for best results.

Notes

• Chilling the dough is crucial for a flaky crust and easier handling during rolling.
• Freezing the tart shells before baking helps maintain shape and prevent shrinking.
• Allow tart shells to cool completely before filling to prevent melting the creamy filling.
• The glaze can be strained for a smoother finish or used directly for a rustic look.
• Using fresh, mixed berries adds vibrant color and flavor balance to the tart.
• The filling can be prepared a day ahead and kept refrigerated to save time.

Keywords: fruit tart, mascarpone tart, berry tart, creamy fruit tart, dessert tart, baked pastry shell