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Decadent Fruit Tart with Mascarpone

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A quick and easy homemade fruit tart featuring a buttery crust, creamy mascarpone filling, and fresh mixed fruit topping, perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2–3 tablespoons cold water
  • Pinch of salt
  • 8 oz (225g) mascarpone cheese, chilled
  • 1/3 cup (40g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, raspberries)
  • 1 tablespoon apricot jam or honey
  • Optional: zest of 1 lemon or orange

Instructions

  1. In a food processor, pulse together the flour, sugar, and salt.
  2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Add the egg yolk and 2 tablespoons of cold water, pulsing just until the dough starts to come together. Add extra water if needed.
  4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Let dough sit a few minutes to soften slightly.
  6. Roll dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick.
  7. Transfer dough to a 9-inch tart pan, pressing into edges and trimming excess. Prick bottom with a fork.
  8. Line crust with parchment paper and fill with pie weights or dried beans.
  9. Bake for 15 minutes, remove weights and parchment, then bake another 10-12 minutes until golden and crisp. Let cool completely.
  10. Whisk together mascarpone, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Chill until ready to use.
  11. Wash and dry fruit. Slice strawberries and kiwi thinly; keep smaller fruits whole. Zest lemon or orange over fruit if desired.
  12. Spread mascarpone filling evenly over cooled crust.
  13. Arrange fruit on top in a decorative pattern.
  14. Warm apricot jam gently and brush over fruit for glaze.
  15. Chill tart in fridge for at least 30 minutes before serving.

Notes

Chill dough for at least 30 minutes before rolling to prevent shrinking or cracking. Blind baking the crust is essential to keep it crisp. Warm apricot jam gently for glazing to avoid melting mascarpone. Avoid overloading fruit to prevent soggy crust. Dough can be prepared and blind baked up to 2 days ahead.

Nutrition

Keywords: fruit tart, mascarpone dessert, easy tart recipe, homemade dessert, fresh fruit tart, quick dessert, berry tart

Find it online: https://bouncybowl.com/decadent-fruit-tart-recipe-easy-homemade-mascarpone-dessert-idea/