Mascarpone Cream Fruit Tart Recipe
Introduction
This Mascarpone Cream Fruit Tart is a delightful combination of a crisp, spiced cookie crust filled with rich, creamy mascarpone and topped with fresh, vibrant fruit. It’s an elegant yet approachable dessert perfect for any occasion.
Ingredients
- Mascarpone Cream
- 8 oz (225g) mascarpone
- 1 cup (235ml) heavy or double cream
- 3 tablespoons powdered sugar
- 1 tablespoon orange blossom water
- Cookie Pastry Crust
- 1½ cups (220g) all-purpose/plain flour
- 4 oz (1 stick/113g) unsalted butter, cold, cut into cubes
- 4 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon ground star anise or anise seed
- 1 egg, beaten
- 3-5 tablespoons ice cold water
- 1 teaspoon apple cider vinegar
- Fresh Fruit
- 1 heaping cup strawberries, halved if large, some with tops on
- ½ cup blueberries
- ½ cup pomegranate arils
- ¼ cup pomegranate or other fruit jelly, warmed until runny
Instructions
- Step 1: Prepare the mascarpone cream by placing the mascarpone in a bowl and beating it with a mixer until softened. Add the cream and whip until it reaches a frosting consistency. You may whip the cream separately and fold it in if preferred. Add the powdered sugar and orange blossom water, then chill in the fridge until needed.
- Step 2: For the cookie pastry crust, combine the flour, salt, sugar, and ground star anise in a food processor and pulse to blend. Add the cold butter cubes and pulse until the mixture becomes crumbly.
- Step 3: Mix the beaten egg with the apple cider vinegar and one tablespoon of ice cold water. Add this mixture to the flour and butter in the processor.
- Step 4: Pulse the processor lightly while checking the dough texture. Add additional cold water, one tablespoon at a time, up to 5 tablespoons total, until the dough just begins to come together.
- Step 5: Turn the dough onto a clean surface, knead it gently to form a ball, then flatten into a disc. Wrap it in plastic wrap and chill for at least 30 minutes.
- Step 6: Roll out the chilled dough on a floured surface into a 14-inch (36 cm) circle for an 11-inch (28 cm) tart pan. Fit the dough gently into the tart tin, pressing down around the edges. Fold and double the edges if desired, trim excess, and prick the base with a fork.
- Step 7: Chill the prepared tart shell for several hours or preferably overnight.
- Step 8: Preheat the oven to 425°F (220°C). Line the tart shell with parchment paper and fill it with pie weights, rice, or beans. Blind bake for 10-15 minutes until edges begin to brown.
- Step 9: Remove the parchment and weights carefully, then return the tart shell to the oven. Bake another 10-15 minutes or until golden brown all over. Cool completely on a wire rack.
- Step 10: Spread the chilled mascarpone cream evenly over the cooled tart shell.
- Step 11: If you wish to remove the tart from the tin, carefully take off the outer ring and loosen the base with a thin spatula or knife. Transfer the tart to a serving platter.
- Step 12: Decorate the tart with the fresh strawberries, blueberries, and pomegranate arils. Drizzle the warmed fruit jelly over the fruit.
- Step 13: Chill the tart until ready to serve.
Tips & Variations
- Use chilled ingredients for the pastry to ensure a flaky crust.
- Substitute orange blossom water with vanilla extract if preferred.
- Try other fresh fruits such as kiwi, raspberries, or mango for seasonal variation.
- Blind baking the crust prevents sogginess from the creamy filling.
Storage
Store the assembled tart in the refrigerator, covered loosely with plastic wrap, for up to 2 days. For best texture, add the fresh fruit just before serving if possible. Leftover tart can be gently reheated at room temperature for 10-15 minutes but is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart crust ahead of time?
Yes, the crust can be made and blind baked a day ahead. Keep it wrapped tightly at room temperature or in the refrigerator before filling.
What can I substitute for star anise in the crust?
If you don’t have star anise or anise seed, you can omit it or use a small pinch of ground cinnamon for a warm, complementary flavor.
Print
Mascarpone Cream Fruit Tart Recipe
- Total Time: 6 hours 10 minutes
- Yield: 1 tart (serves 8-10) 1x
Description
This Mascarpone Cream Fruit Tart features a crisp, aromatic cookie pastry crust filled with a luscious mascarpone cream and topped with vibrant fresh fruits. The cream is delicately sweetened and scented with orange blossom water, complementing the blend of strawberries, blueberries, and pomegranate arils. Finished with a drizzle of runny fruit jelly, this tart is an elegant and refreshing dessert perfect for any occasion.
Ingredients
Scale
Mascarpone Cream
- 8 oz (225g) mascarpone cheese
- 1 cup (235ml) heavy or double cream
- 3 tablespoons powdered sugar
- 1 tablespoon orange blossom water
Cookie Pastry Crust
- 1½ cups (220g) all-purpose/plain flour
- 4 oz (1 stick/113g) unsalted butter, cold and cut into medium cubes
- 4 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon ground star anise or anise seed
- 1 egg, beaten
- 3–5 tablespoons ice cold water
- 1 teaspoon apple cider vinegar
Fresh Fruit
- 1 heaping cup strawberries, cut in half if large, some with tops on
- ½ cup blueberries
- ½ cup pomegranate arils
- ¼ cup pomegranate or other fruit jelly, warmed until runny
Instructions
- Prepare the Mascarpone Cream: In a bowl, soften the mascarpone by beating it with a mixer. Add the heavy cream and whip the mixture to a frosting-like consistency. Alternatively, whip the cream separately and fold it into the mascarpone. Mix in the powdered sugar and orange blossom water. Chill the cream in the fridge until needed.
- Make the Cookie Pastry Crust: In a food processor bowl, combine the flour, salt, sugar, and ground star anise and pulse to blend evenly. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. In a small bowl, mix the beaten egg with apple cider vinegar and one tablespoon of ice cold water. Add this mixture to the flour and butter blend, pulsing and adding additional water as needed (up to 5 tablespoons total) until the dough starts to hold together.
- Knead and Chill the Dough: Transfer the dough onto a clean surface and knead lightly to form a smooth ball. Flatten into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Roll Out and Fit the Dough: On a floured surface, roll the chilled dough into a 14-inch (36 cm) circle suitable for an 11-inch (28 cm) removable bottom tart tin. Carefully lift and press the dough into the tart pan, folding the edges over themselves to create a double crust edge. Trim excess dough and prick the bottom all over with a fork. Wrap and chill the formed tart shell for several hours or preferably overnight to set.
- Blind Bake the Tart Shell: Preheat the oven to 425°F (220°C). Line the chilled tart shell with parchment paper and fill with pie weights, dried beans, or rice. Bake for 10-15 minutes until the edges start to brown. Carefully remove the parchment and weights and return the crust to the oven. Continue baking for another 10-15 minutes or until golden brown all over. Remove from oven and allow to cool completely on a wire rack.
- Assemble the Tart: Spread the chilled mascarpone cream evenly over the cooled tart shell. If desired, carefully remove the outer tart ring from the pan. Run a thin spatula or knife under the tart bottom to loosen it, then transfer the tart gently onto a serving platter.
- Decorate and Serve: Arrange the fresh strawberries, blueberries, and pomegranate arils on top of the mascarpone cream. Drizzle the warmed fruit jelly over the fruit to add a glossy finish. Chill the assembled tart until serving time to allow the flavors to meld and the cream to set.
Notes
- Whip the cream separately for a lighter texture before folding into mascarpone if preferred.
- The amount of water needed for the dough may vary depending on your kitchen humidity; add water gradually to avoid a sticky dough.
- Chilling the tart shell overnight helps prevent shrinking and improves flakiness.
- Blind baking with weights ensures the crust cooks evenly and maintains its shape.
- Use fresh, ripe fruit for the best flavor and appearance.
- Orange blossom water adds a subtle floral note but can be omitted or substituted with vanilla extract if unavailable.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: mascarpone tart, fruit tart, mascarpone cream dessert, fresh fruit tart, baked tart, elegant dessert, mascarpone cream
