Fresh Fruit Tart with Vanilla Mascarpone Cream
If you’ve ever drooled over those gorgeous fruit tarts at fancy bakeries, guess what?
You can make one at home—easily!
This Fresh Fruit Tart has it all:
A buttery, crisp crust, a silky mascarpone vanilla cream, and a colorful, juicy fruit topping that looks straight out of a pastry shop.
The best part?
You can prep ahead and assemble it in minutes when you’re ready to impress.
Perfect for dinner parties, brunches, or just treating yourself—because let’s be real, you deserve it.
Let’s make magic happen—this tart is calling your name!
For the Crust
- All-Purpose Flour – Provides the base structure for the tart.
- Confectioners’ Sugar – Adds a slight sweetness and tender texture.
- Salt – Enhances the flavor of the crust.
- Unsalted Butter – Needs to be very cold; creates a flaky, buttery crust.
- Heavy Cream – Helps bind the dough and adds richness.
- Egg – Provides structure and stability.
- Vanilla Extract – Enhances the flavor of the crust.
For the Vanilla Mascarpone Cream
- Mascarpone Cheese – Creates a creamy, slightly tangy filling.
- Heavy Cream – Whipped to add lightness and structure.
- Confectioners’ Sugar – Sweetens the filling without making it grainy.
- Vanilla Extract – Adds a warm, aromatic flavor.
- Vanilla Bean Seeds – Optional, but gives the filling an extra depth of vanilla flavor.
For the Topping
- Assorted Fresh Fruit – Use your favorite seasonal fruits for color and flavor.
- Apricot or Orange Preserves (optional) – Mixed with water for a glossy fruit glaze.
Fresh Fruit Tart with Vanilla Mascarpone Cream
Ingredients
For the Crust:
- 2 tbsp (30ml) cold heavy cream
- 1 large egg
- ½ tsp pure vanilla extract
- 1½ cups (188g) all-purpose flour (spooned & leveled)
- ½ cup (60g) confectioners’ sugar
- ¼ tsp salt
- ½ cup (113g) unsalted butter, very cold and cubed
For the Vanilla Mascarpone Cream:
- ½ cup (120ml) cold heavy cream
- 8 ounces (226g) mascarpone cheese, cold
- ¼ cup (30g) confectioners’ sugar
- ½ tsp pure vanilla extract
- Seeds from ½ vanilla bean (or an extra teaspoon of vanilla extract)
Instructions
Prepare the Crust:
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Set aside.
- By hand: In a medium bowl, whisk the flour, confectioners’ sugar, and salt. Cut in the cold butter using a pastry cutter until the mixture resembles pea-sized crumbs. Pour in the heavy cream mixture and stir until combined. Use your hands if needed to bring the dough together. Using a food processor: Pulse together the flour, confectioners’ sugar, and salt. Add the butter and pulse until the mixture resembles pea-sized crumbs. Pour in the heavy cream mixture and pulse until a dough forms.
- Transfer the dough to a lightly floured surface, shape into a 1-inch thick disc, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- Roll the dough into a 9-inch circle and press it into a greased 9-inch tart pan, ensuring even thickness along the bottom and sides. Refrigerate for at least 10 minutes while preheating the oven.
Blind Bake the Crust:
- Preheat the oven to 400°F (204°C). Remove the chilled crust from the refrigerator, line with foil, and fill with pie weights.
- Bake for 12 minutes, then remove from the oven, lower the temperature to 350°F (177°C), and carefully remove the foil and weights.
- Prick the bottom of the crust with a fork and bake for another 7–10 minutes, or until lightly golden. Let cool completely.
Prepare the Mascarpone Cream:
- Using a hand or stand mixer with a whisk attachment, whip the heavy cream until stiff peaks form (about 3 minutes). Set aside.
- n the same bowl (no need to clean it), beat the mascarpone, confectioners’ sugar, vanilla extract, and vanilla bean seeds on medium speed until just combined. Do not overmix, as mascarpone can separate.
- Gently fold in the whipped cream. Spread the mixture into the cooled crust and refrigerate until ready to decorate.
Assemble the Tart:
- Arrange fresh fruit on top of the mascarpone filling.
- (Optional) To glaze, whisk together the preserves and water, microwave for 15 seconds, and brush over the fruit for a glossy finish.
- Slice and enjoy! Store leftovers in the refrigerator for up to 3 days.
Nutrition
Make-Ahead & Freezing Tips
- Crust:
- Refrigerate unbaked dough for up to 2 days or freeze for up to 3 months.
- Baked crust can be frozen for up to 1 month. Let it thaw before filling.
- Mascarpone Cream:
- Can be prepared up to 3 days in advance and stored in the refrigerator.
Enjoy this elegant, refreshing dessert perfect for any occasion!
1. Can I make parts of the tart ahead of time?
Absolutely! You can prepare the crust up to 2 days in advance and keep it in the fridge, or freeze it for up to 3 months. The mascarpone cream can also be stored in the fridge for up to 3 days. Just assemble everything when you’re ready to serve!
2. How do I keep the crust from getting soggy?
The key is to fully bake and cool the crust before adding the filling. For extra protection, brush the crust with melted white chocolate or a thin layer of apricot glaze—this helps keep moisture out!
3. What fruits work best for topping the tart?
Go for a mix of berries, kiwi, mango, and peaches for a vibrant, fresh look. Want to make it seasonal? Swap in figs, grapes, or citrus during cooler months!
4. Can I substitute mascarpone cheese?
Yes! If mascarpone is hard to find, mix cream cheese with a splash of heavy cream for a similar texture. It won’t be exactly the same, but it still makes a deliciously creamy filling.
5. How do I get that glossy, bakery-style finish on my fruit?
A simple glaze does the trick! Just warm up apricot or orange preserves with a little water, then brush it over the fruit for that shiny, picture-perfect look.
Now you’re all set to make the most stunning, bakery-worthy tart at home!