Fruit Tart with Fresh Berries and Mascarpone Cream Recipe
Introduction
This delightful fruit tart combines a buttery, crisp crust with a creamy mascarpone filling and a vibrant assortment of fresh fruit. It’s a perfect dessert to impress guests or enjoy a sweet treat at home, balancing rich flavors with refreshing fruitiness.
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 10 Tbsp butter, melted
- 1/2 tsp almond extract
- 1/2 cup heavy cream
- 1 (8-oz.) container mascarpone cheese
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- Juice of 1/2 lemon
- 1/2 tsp almond extract
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup raspberries
- 2 mandarins, peeled and sectioned
- 1/3 cup blueberries
- 1/4 cup apricot preserves
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, and salt. Stir in the melted butter and almond extract until a dough forms. Press the dough evenly into a 10-inch tart pan with a removable bottom, making sure to press it smoothly up the sides.
- Step 2: Prick the crust all over with a fork. Bake for 20 to 25 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.
- Step 3: Meanwhile, whip the heavy cream in a medium bowl using a hand mixer until stiff peaks form. In a large bowl, beat the mascarpone and cream cheese until smooth. Add the powdered sugar, lemon juice, and almond extract, beating until no lumps remain. Gently fold the whipped cream into the cheese mixture.
- Step 4: Spread the filling evenly over the cooled crust. Arrange the sliced strawberries, blackberries, raspberries, mandarin sections, and blueberries on top in an attractive pattern.
- Step 5: In a small microwave-safe bowl, heat the apricot preserves with 2 teaspoons of water for about 30 seconds until warmed. Brush this glaze lightly over the fruit to add shine and flavor. Refrigerate the tart for at least 2 hours before serving to allow it to chill and set.
Tips & Variations
- Use a tart pan with a removable bottom to make unmolding easier and keep the crust intact.
- For added flavor, substitute almond extract with vanilla extract if preferred.
- Feel free to use seasonal fruits or your favorites to customize the topping.
- Chilling the crust slightly before baking can help prevent shrinking.
Storage
Store the fruit tart in the refrigerator covered loosely with plastic wrap or in an airtight container. It will keep well for up to 2 days. For best taste and texture, consume it chilled and within this time. Avoid freezing, as the fresh fruit and creamy filling do not freeze well. Leftovers can be enjoyed cold or brought to room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the crust ahead of time?
Yes, you can bake the crust a day in advance and store it in an airtight container at room temperature. Just make sure it is completely cooled before assembling the tart.
What can I use instead of apricot preserves for the glaze?
If you don’t have apricot preserves, you can use any light-colored fruit jam or jelly, such as peach or apple. Alternatively, a simple warmed honey glaze works well for adding shine.
PrintFruit Tart with Fresh Berries and Mascarpone Cream Recipe
This Fruit Tart features a buttery almond-infused crust, a creamy mascarpone and cream cheese filling, and a vibrant assortment of fresh berries and mandarins topped with a glossy apricot glaze. It’s a perfectly balanced dessert combining rich, tangy, and sweet flavors with a delicate, crisp tart shell.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the crust
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp. kosher salt
- 10 Tbsp. butter, melted
- 1/2 tsp. almond extract
For the filling
- 1/2 cup heavy cream
- 1 (8-oz.) container mascarpone cheese
- 4 oz. cream cheese, softened
- 1/2 cup powdered sugar
- Juice of 1/2 lemon
- 1/2 tsp. almond extract
For the topping
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup raspberries
- 2 mandarins, peeled and segmented
- 1/3 cup blueberries
- 1/4 cup apricot preserves
Instructions
- Make crust: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated sugar, and kosher salt. Add the melted butter and almond extract, stirring until a smooth dough forms. Press the dough evenly into a 10-inch tart pan with a removable bottom, pressing the dough all the way up the sides until smooth.
- Bake crust: Prick the dough all over with a fork to prevent bubbling. Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown. Remove from the oven and allow to cool completely before filling.
- Prepare filling: In a medium bowl, use a hand mixer to whip the heavy cream until stiff peaks form. In a separate large bowl, beat the mascarpone and softened cream cheese until smooth and creamy. Add in the powdered sugar, lemon juice, and almond extract, beating until the mixture is lump-free. Gently fold the whipped cream into the cheese mixture to create a light, fluffy filling.
- Assemble tart: Spread the prepared filling evenly over the cooled crust. Arrange the fresh fruit—sliced strawberries, blackberries, raspberries, mandarin segments, and blueberries—artfully on top of the filling.
- Glaze and chill: In a small microwave-safe bowl, combine the apricot preserves with 2 teaspoons of water and heat for about 30 seconds until warmed and fluid. Using a pastry brush, gently brush the glaze over the arranged fruit to add shine and a touch of sweetness. Refrigerate the tart until well chilled, at least 2 hours, before serving.
Notes
- Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
- You can substitute almond extract with vanilla extract if preferred.
- Feel free to use seasonal fruits or any berries you enjoy for the topping.
- To make slicing easier and cleaner, chill the tart well before serving.
- Leftovers should be stored covered in the refrigerator and best enjoyed within 2 days.
Keywords: fruit tart, mascarpone tart, berry tart, almond crust, easy fruit tart, summer dessert
