1. Can I use cream cheese instead of mascarpone?

Yes! Cream cheese is a great substitute. Use one 8-ounce block of full-fat cream cheese at room temperature. The result will be slightly tangier and firmer.

2. Can I make the tart ahead of time?

Absolutely. You can prepare the crust and mascarpone filling up to 3 days in advance. Assemble and add fruit the day of for the freshest look and texture.

3. What fruits work best?

Berries (strawberries, blueberries, raspberries), kiwi, peaches, mango, and grapes are ideal. Aim for a variety of colors and textures for the best visual impact.

4. Can I freeze the tart?

You can freeze the baked crust on its own. However, mascarpone and fresh fruit don’t freeze well. For best results, assemble the tart fresh.

5. How long does it stay fresh?

Once assembled, the Fresh Fruit Tart with Vanilla Mascarpone Cream will keep in the fridge for up to 3 days. The fruit may begin to soften after day 2.

Fresh Fruit Tart with Vanilla Mascarpone Cream

Description

An elegant yet approachable dessert featuring a tender, buttery pastry crust filled with luscious vanilla mascarpone cream and crowned with a vibrant array of fresh fruit. Perfect for parties, brunches, and everyday indulgence—with helpful make‑ahead tips for stress-free preparation.

Ingredients

Crust

1½ cups (188 g) all‑purpose flour
6 Tbsp (45 g) confectioners’ sugar
¹⁄₈ tsp salt
½ cup (113 g) unsalted butter, room temperature, cut into pieces
1 large cold egg

Vanilla Mascarpone Cream Filling

½ cup (120 ml) heavy cream, cold
½ cup (60 g) confectioners’ sugar, divided
½ tsp fresh lemon zest
½ tsp pure vanilla extract
Seeds from ½ vanilla bean (or extra tsp vanilla extract/paste)
8 oz (226 g) mascarpone cheese, cold

Fruit Topping & Glaze

Assorted sliced fresh fruit (berries, kiwi, peaches, etc.)
2 Tbsp orange, peach, or apricot preserves
1 Tbsp water

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Instructions

Prepare Crust:
- In a food processor, pulse flour, sugar, and salt to combine.
- Add butter a tablespoon at a time, pulsing intermittently.
- Add egg and pulse until dough forms a soft clump.
- Press dough into a greased 9-inch tart pan with removable base. Freeze for ≥30 minutes.
Bake Crust:
- Preheat oven to 350 °F (177 °C). Bake crust on a sheet for 25 minutes or until set. Cool completely.
Make Filling:
- Whip heavy cream, 6 Tbsp sugar, lemon zest, vanilla extract, and bean seeds until stiff peaks form (3–4 minutes).
- Gently stir mascarpone with remaining sugar until smooth.
- Fold mascarpone into whipped cream until just combined.
Assemble Tart:
- Spread mascarpone cream into cooled crust.
- Arrange fruit decoratively on top.
Make & Apply Glaze (Optional):
- Mix preserves with water and warm briefly.
- Gently brush glaze over fruit for shine and freshness.
Chill & Serve:
- Refrigerate until ready to serve. Keeps up to 3 days.

Notes

Make‑Ahead Tips:

Crust can be frozen or refrigerated after step 3.

Filling can be prepared up to 3 days ahead—just re‑fold before using

Substitutions & Variations:

Use cream cheese (8 oz block) instead of mascarpone for a tangier cream.

Make mini tarts using 4-inch pans—bake ~15 minutes.

No‑bake option: use graham‑cracker crust and skip baking entirely.

Tips for Success:

Use a tart pan with removable bottom for easy slicing.

Chill crust well to prevent shrinking.

Don’t overmix mascarpone to avoid separation.

Glaze preserves fruit and adds polished shine.

Prep Time: 1 hr 20 min
Cook Time: 25 min
Category: Dessert
Method: Baking, Chilling Assembly
Cuisine: European‑inspired

Nutrition

Serving Size: ~412 kcal
Calories: ~18 g
Sugar: 38 g
Sodium: ~139 mg
Fat: ~18 g
Saturated Fat: ~11 g
Trans Fat: ~0.7 g
Carbohydrates: ~62 g
Fiber: ~2.1 g
Protein: ~3.4 g
Cholesterol: ~46 mg