Fruit Tart with Vanilla Mascarpone Cream Recipe

Fruit Tart with Vanilla Mascarpone Cream Recipe

How To Make Fruit Tart with Vanilla Mascarpone Cream

A classic homemade tart with vanilla mascarpone made elegant with the right amount of cream filling and sparkly fruit toppings that you’ll surely love.

Preparation: 1 hour 30 minutes
Cooking: 15 minutes
Total: 1 hour 45 minutes

Serves:

Ingredients

For the Crust:

  • 2tbspcold heavy cream,(30 milliliter)
  • 1large egg
  • ½tsppure vanilla extract
  • 1⅓cupsall purpose flour,(167 grams), spoon & leveled
  • ½cupconfectioner’s sugar,(60 grams)
  • ¼tspsalt
  • ½cupunsalted butter,(115 grams; 1 stick), cold and cubed

For the Vanilla Mascarpone Cream:

  • ½cupcold heavy cream,(120 milliliter)
  • 8ozmascarpone,at room temperature
  • ¼cupconfectioner’s sugar,(30 grams)
  • ½tsppure vanilla extract
  • ½vanilla bean,scraped seeds, or use an extra (1 teaspoon) pure vanilla extract

For the Fruit and Glaze:

  • fresh fruit,sliced, assorted
  • 2tbsporange,or apricot preserves mixed with water

Instructions

Crust:

  1. Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.

  2. Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs.

  3. Add the heavy cream mixture then pulse until the dough comes together and forms a ball.

  4. Place the dough on a lightly floured surface and flatten it into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days.

  5. Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around.

  6. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.

  7. Preheat oven to 400 degrees F (204 degrees C). Remove crust from the refrigerator, line the inside with foil, and fill with pie weights.

  8. Bake the crust for 10 minutes, remove the crust from the oven, reduce oven heat to 350 degrees F (177 degrees C), and carefully remove the foil and weights.

  9. Use a fork to prick a few holes into the bottom of the crust and bake without weights for 5 to 6 more minutes or until lightly golden brown. Allow to cool completely before filling.

Vanilla Mascarpone Cream Filling:

  1. Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form for about 3 minutes. Set aside.

  2. In the same mixing bowl, beat the mascarpone for 1 minute at medium-high speed. Add the confectioners’ sugar, vanilla extract, and vanilla bean.

  3. Beat on medium-high speed until combined. Fold in the whipped cream. Spread into cooled crust. Refrigerate until ready to garnish with fruit or garnish right away.

  4. Garnish the tart with fresh fruit. Whisk the optional glaze ingredients together, warm for about 15 seconds in the microwave then brush on top of the fruit.

  5. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.

Nutrition

  • Calories: 351.29kcal
  • Fat: 25.70g
  • Saturated Fat: 15.36g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 6.81g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 26.03g
  • Fiber: 0.56g
  • Sugar: 11.46g
  • Protein: 4.58g
  • Cholesterol: 98.18mg
  • Sodium: 172.78mg
  • Calcium: 45.59mg
  • Potassium: 83.54mg
  • Iron: 1.07mg
  • Vitamin A: 255.70µg
  • Vitamin C: 1.43mg
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