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.
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:
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Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.
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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.
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Add the heavy cream mixture then pulse until the dough comes together and forms a ball.
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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.
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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.
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Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
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Preheat oven to 400 degrees F (204 degrees C). Remove crust from the refrigerator, line the inside with foil, and fill with pie weights.
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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.
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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:
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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.
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In the same mixing bowl, beat the mascarpone for 1 minute at medium-high speed. Add the confectioners’ sugar, vanilla extract, and vanilla bean.
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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.
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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.
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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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