For a richer crust, use European-style butter with a higher fat content. Feel free to substitute other fruits based on your preference and what's in season. Blueberries, raspberries, peaches, or mandarin oranges would all be delicious. If you don't have mascarpone cheese, you can substitute with an equal amount of cream cheese, but the flavor will be slightly different. The glaze can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before using. For a hint of citrus, add 1 teaspoon of lemon or orange zest to the mascarpone filling. To prevent the crust from becoming soggy, brush the cooled crust with melted white chocolate before adding the filling.
Fresh Fruit Tart with Mascarpone
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING16 People
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VIEWS54
This fresh fruit tart is a delightful symphony of textures and flavors, featuring a buttery, crisp crust, a luscious mascarpone cream filling, and a vibrant array of fresh, seasonal fruits. It's an elegant dessert that's surprisingly easy to make, perfect for showcasing the beauty and bounty of nature's harvest.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol63 mg
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Fiber2 g
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Protein4 g
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Saturated Fat14 g
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Sodium132 mg
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Sugar28 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Lightly grease two 9-inch tart pans with removable bottoms. (5 minutes)
02
StepPrepare the crust: In a large bowl, combine the flour, softened butter, and sugar. Use an electric mixer or your hands to blend until the mixture resembles coarse crumbs. (10 minutes)
03
StepDivide the dough evenly between the two prepared tart pans. Press the mixture firmly and evenly into the bottom and up the sides of each pan. Use a fork to prick the bottom of the crusts several times to prevent puffing. (10 minutes)
04
StepBake the crusts in the preheated oven until golden brown, about 12-15 minutes. Let the crusts cool completely in the pans on a wire rack. (30 minutes cooling time)
05
StepWhile the crusts are cooling, prepare the mascarpone filling: In a medium bowl, beat together the softened cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon until light and fluffy. (10 minutes)
06
StepSpread the mascarpone filling evenly over the cooled tart crusts. (5 minutes)
07
StepArrange the fresh strawberries, blackberries, and kiwi slices artfully over the mascarpone filling in a decorative pattern. Get creative with your design! (15 minutes)
08
StepPrepare the glaze: In a small saucepan, whisk together the sugar and cornstarch. Pour in the water and lemon juice. (2 minutes)
09
StepCook the glaze over medium heat, stirring constantly, until the mixture becomes clear and thick, about 2 minutes. Remove from heat and let the glaze cool slightly. (5 minutes cooling time)
10
StepGently brush the glaze over the fresh fruit topping using a pastry brush. This will give the fruit a beautiful shine and help to preserve it. (5 minutes)
11
StepRefrigerate the tarts for at least 30 minutes before serving to allow the flavors to meld and the glaze to set. (30 minutes)
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Winona Abshirelowe
Jun 29, 2025I found that the glaze was a bit too sweet for my taste, so I reduced the sugar by a tablespoon. It was perfect!
Angelina Gleichner
Jun 24, 2025This tart was a huge hit at my book club meeting! Everyone raved about the creamy filling and the beautiful fruit arrangement.
Sigrid Mccullough
May 28, 2025I've made this recipe several times, and it always turns out great. It's a fantastic way to showcase fresh, seasonal fruit.
Candido Johnson
May 18, 2025I made this for my daughter's birthday, and it was so much better than a store-bought cake. The glaze is the perfect finishing touch!
Gonzalo Kohler
Apr 27, 2025This is my go-to dessert for summer parties. It's always a crowd-pleaser!
Lillie Lowe
Apr 2, 2025Easy to follow recipe and the results were stunning. Thank you for sharing!
Casper Bernier
Mar 16, 2025The crust was a little crumbly for me, but the overall flavor was amazing. Next time, I might add a tablespoon of ice water to the dough.
Maryjane Weber
Jan 5, 2025My family loved this tart! The only change I made was to add a little lemon zest to the mascarpone filling for extra zing.
Webster Harber
Oct 25, 2024I substituted raspberries for blackberries, and it was absolutely delicious. The mascarpone filling is heavenly!