Print

Beautiful Fruit Tart with Mascarpone Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/beautiful-fruit-tart-with-mascarpone-recipe/