Fresh Fruit Tart With Mascarpone

Fresh berries, sweet peaches, and tangy kiwi all come together in perfect harmony atop a buttery tart crust, smothered in a rich mascarpone cream. This show-stopping dessert is the epitome of warm-weather elegance, perfect for garden parties or summer gatherings with friends and family.

Ready Time

2 hrs

Yields

10 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut into small pieces
1/4 cup ice-cold water
For the Mascarpone Filling:
1 1/2 cups mascarpone cheese
1/2 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
For the Fresh Fruit:
3 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
1 cup sliced peaches
1 cup sliced kiwi
1 cup sliced strawberries
2 tablespoons granulated sugar

Instructions

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the flour mixture until it resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Trim the edges and press the dough into the corners of the pan.

Refrigerate for 15 minutes.

Line the tart shell with parchment paper and fill with pie weights or dried beans.

Bake for 20 minutes, then remove the parchment paper and pie weights or beans.

Continue baking for an additional 10-12 minutes, or until the crust is golden brown.

Let it cool completely.

In a large bowl, beat the mascarpone cheese with an electric mixer until smooth.

Gradually add the granulated sugar and beat until combined.

Beat in the egg yolks one at a time, followed by the vanilla extract.

Arrange the mixed berries, sliced peaches, kiwi, and strawberries in a pattern on top of the cooled tart crust.

Drizzle with the granulated sugar.

Spread the mascarpone filling over the fruit, leaving a 1-inch border around the edges.

Refrigerate the tart for at least 30 minutes to allow the filling to set.

Slice and serve!

Notes

Make sure to chill your butter and keep your ingredients cold, as this will help the dough come together nicely.

Don’t overwork the dough, as this can lead to a tough crust.

If you’re not comfortable making your own crust, feel free to use a store-bought one instead.

Let your tart shell cool completely before filling it, as this will help prevent the filling from melting or becoming too runny.

When assembling the tart, arrange your fruit in a pattern that looks visually appealing to you – the more colorful, the better! Don’t be afraid to get creative with your fruit choices – you can use whatever’s in season and looks delicious to you.

Let the tart chill for at least 30 minutes before serving, as this will help the flavors meld together beautifully.

This tart makes a great dessert for a dinner party or special occasion.

Slice it up and serve to your guests – they’ll love it!