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