Fresh Fruit Tart with Vanilla Mascarpone Cream Recipe
Bring a gorgeous pop of color and a lusciously creamy finish to your dessert table with this Fresh Fruit Tart with Vanilla Mascarpone Cream. This French-inspired treat has a crisp, buttery crust, a silky-smooth mascarpone filling lightly scented with vanilla, and a vibrant crown of fresh, glossy seasonal fruit. Not only is it visually stunning, but each bite is an explosion of contrasting textures and flavors: flaky pastry, rich cream, and juicy fruit. If you need a showstopper that’s surprisingly simple, this is your new go-to recipe!
Ingredients You’ll Need
Every component in this Fresh Fruit Tart with Vanilla Mascarpone Cream works together to create dessert magic. The pantry-friendly ingredients are all essentials, each one playing a unique role in building the tart’s flavor, texture, and that irresistibly fresh look.
- All-Purpose Flour: The sturdy foundation for our tender tart crust. Sift for extra crispness.
- Powdered Sugar: Adds delicate sweetness and helps the crust and cream stay velvety-smooth.
- Salt: A pinch brings out the buttery notes and stops things from getting too sweet.
- Unsalted Butter (cold, cubed): The true secret to that flaky, melt-in-your-mouth crust!
- Cold Water: Just enough to bring the dough together without making it tough.
- Mascarpone Cheese: The creamy star for a luscious, light filling with a subtle tang.
- Heavy Whipping Cream: Whipped with mascarpone for a fluffy, dreamy mouthfeel.
- Vanilla Extract: For enchanting aromatic sweetness and depth in the mascarpone cream.
- Fresh Fruit (2–3 cups mixed): Choose your favorites! Ripe strawberries, kiwi, blueberries, raspberries, even mandarin oranges add color and zest.
- Apricot Jam: Melted down to a glaze, it gives your fruit that irresistible bakery-shop shine and helps keep everything fresh.
- Water: Just a splash to thin the jam into the perfect glazing consistency.
How to Make Fresh Fruit Tart with Vanilla Mascarpone Cream
Step 1: Prepare the Tart Crust
Preheat your oven to 375°F (190°C). In a food processor, combine the flour, powdered sugar, and salt with a few quick pulses. Add your cold, cubed butter, pulsing just until the mixture resembles coarse, sandy crumbs—think of breaking up shortbread with your fingertips. Drizzle in one tablespoon of cold water, pulsing a few more times. If needed, add another splash just until the dough barely comes together; you want it to hold shape without becoming sticky. Press this dough evenly into the bottom and up the sides of a 9-inch tart pan. Dock the bottom with a fork (this keeps it flat), then chill in the fridge for 15 minutes to keep everything extra flaky.
Step 2: Bake the Crust
Once chilled, bake your crust for 15 to 18 minutes, or until it turns just golden at the edges and the heavenly smell of butter fills the kitchen. Let it cool completely in the pan—you don’t want the warm crust to melt your dreamy mascarpone filling.
Step 3: Make the Vanilla Mascarpone Cream
While the crust cools, get out a mixing bowl and beat together the mascarpone, heavy whipping cream, powdered sugar, and vanilla extract. Blend until the mixture is thick, smooth, and billowy clouds form—about 2 to 3 minutes with a handheld mixer. This rich yet airy vanilla mascarpone cream is the secret to the Fresh Fruit Tart’s signature filling, so don’t shortcut on the whisking!
Step 4: Fill and Decorate
Spoon the fluffy cream into your cooled tart crust. With an offset spatula or the back of a spoon, spread evenly to the edges. Now comes the most fun part: create a rainbow! Arrange your favorite sliced or whole fruit across the surface, either in concentric circles, pretty bunches, or scattered as an abstract mosaic. There’s no wrong way—follow your artistic instincts.
Step 5: Glaze and Chill
In a small saucepan, gently heat the apricot jam with a tablespoon of water over low heat, stirring until melted into a glossy glaze. With a pastry brush, lightly coat the fruit with the warm jam, making each piece glisten. This keeps your fruit tasting fresh and looking bakery-perfect. Pop the tart in the fridge to chill and set for at least an hour before slicing and serving!
How to Serve Fresh Fruit Tart with Vanilla Mascarpone Cream
Garnishes
A flourish of garnishes can elevate your Fresh Fruit Tart with Vanilla Mascarpone Cream from impressive to unforgettable. Try a snowy dusting of powdered sugar just before serving, a scattering of fresh mint leaves for a burst of refreshing color, or a few finely grated lemon or orange zest curls for extra fragrance. Even a drizzle of dark chocolate is a luxurious touch that pairs beautifully with the tart fruit.
Side Dishes
Pair your tart with simple, complementary sides that let its flavors shine. A scoop of vanilla bean gelato or a small bowl of softly whipped cream will echo the creamy filling. For an elegant brunch, serve the tart alongside a crisp glass of Prosecco or a refreshing herbal tea—the bubbles and botanicals contrast perfectly with the rich mascarpone cream.
Creative Ways to Present
For parties, slice the Fresh Fruit Tart with Vanilla Mascarpone Cream into delicate wedges and nestle each slice on pastel plates for a pop of color. Or, go mini! Bake the crust in smaller tartlet pans or as bite-sized bars for pretty, individual servings. For an interactive twist, set out a build-your-own-tart station with bowls of cream and fruit, and let your guests unleash their inner pastry chef.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), cover the tart tightly with plastic wrap or place it in an airtight container and refrigerate. The crust may soften a bit after a day or two, but the flavors will still be absolutely delicious. Enjoy within two days for the best taste and texture.
Freezing
While you can freeze the baked tart shell on its own (wrapped well), it’s best not to freeze a fully assembled Fresh Fruit Tart with Vanilla Mascarpone Cream. The fruit may turn icy and the cream can lose its lusciousness. For maximum freshness, assemble the tart the day you plan to serve it.
Reheating
There’s no need to reheat this tart—it is best enjoyed chilled! If the crust gets a little soft, a brief 10-minute chill in the freezer just before serving can help regain a bit of firmness. Slice and serve straight from the fridge for maximum enjoyment.
FAQs
Can I use a different type Dessert
Mascarpone gives the Fresh Fruit Tart with Vanilla Mascarpone Cream its signature silky taste, but you can substitute with full-fat cream cheese if needed. Just note, the flavor will be tangier and texture a bit denser; add a tablespoon of milk to loosen if needed.
Which fruits work best for this tart?
Choose fruits that are vibrant, firm, and not overly juicy. Strawberries, kiwi, blueberries, raspberries, blackberries, peaches, and even thinly sliced grapes are wonderful. If using fruits that release a lot of juice (like oranges), pat them dry first to avoid sogginess.
Can I make the crust without a food processor?
Absolutely! Simply whisk the dry ingredients, then cut in the butter using a pastry blender or even your fingertips, working it in gently until the mixture looks like coarse crumbs. Add the water and mix just until the dough comes together.
How long does it take for the tart to set?
You’ll want to chill the assembled Fresh Fruit Tart with Vanilla Mascarpone Cream for at least one hour before serving. This helps the mascarpone filling set to the perfect sliceable consistency and lets the flavors mingle.
Is this tart gluten-free or can I make it gluten-free?
As written, the crust uses all-purpose flour and isn’t gluten-free. However, you can substitute a good 1:1 gluten-free baking blend for the flour in the crust; just watch the texture and add water only as needed.
Final Thoughts
There’s just something magical about making—and sharing—a Fresh Fruit Tart with Vanilla Mascarpone Cream. It’s colorful, bursting with freshness, and tastes every bit as good as it looks. Whether you serve it for a dinner party, a summertime brunch, or just because you want to treat yourself, this recipe is sure to win hearts. Grab your favorite fruits and give it a try—you’ll see why it’s a staple in my kitchen!
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Fresh Fruit Tart with Vanilla Mascarpone Cream Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the fresh flavors of summer with this exquisite Fresh Fruit Tart topped with a luscious Vanilla Mascarpone Cream. A buttery crust holds a creamy mascarpone filling, adorned with a colorful array of fresh fruits and a shiny apricot glaze. Perfect for a sunny day treat or a special occasion dessert.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1–2 tablespoons cold water
For the Filling:
- 8 oz mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 2–3 cups fresh fruit (such as strawberries, kiwi, blueberries, raspberries, and mandarin oranges)
- 1/4 cup apricot jam (for glaze)
- 1 tablespoon water
Instructions
- Prepare the Crust: Preheat the oven to 375°F. Combine flour, powdered sugar, and salt in a food processor. Add cold butter and water, pulse until dough forms. Press into tart pan, chill, then bake until golden.
- Make the Filling: Beat mascarpone, cream, sugar, and vanilla until fluffy. Spread into cooled crust.
- Add the Topping: Arrange fresh fruit over the filling. Heat apricot jam and water, brush over fruit. Chill before serving.
Notes
- Use any combination of seasonal fruit.
- Best enjoyed the same day for optimal texture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 95mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
