Description
How to make homemade fresh fruit tart with buttery pastry crust and mascarpone cream filling. Save time and prepare the crust and cream ahead of time! See my make-ahead tips below the written recipe.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour, plus more as needed
- 6 Tablespoons (45g) confectioners’ sugar
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp/113g) unsalted butter, at room temperature and cut into 8 pieces
- 1 large egg, cold
Vanilla Mascarpone Cream
- 1/2 cup (120ml) heavy cream, cold
- 1/2 cup (60g) confectioners’ sugar, divided
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or 1 extra teaspoon vanilla extract or vanilla bean paste)
- 8 ounces (226g) mascarpone, cold
Fruit Topping
- assorted fresh sliced fruit
- 2 Tablespoons orange, peach, or apricot preserves
- 1 Tablespoon water
Instructions
- Lightly grease a 9-inch tart pan with a removable base with nonstick spray.
- Make the crust: In a food processor, combine the flour, confectioners’ sugar, and salt and pulse or process on low speed to combine. Add the butter, 1 Tablespoon at a time, pulsing a few times after each addition. Add the egg and pulse only until the dough comes together in a clump. The dough should be soft. Transfer it to a lightly floured surface and press it into a 1-inch-thick disc. *If you don’t have a food processor, use a handheld or stand mixer fitted with a paddle attachment. Beat the dry ingredients together, and then beat in the butter on medium speed 1 Tablespoon at a time, and then beat in the egg.*
- Place the soft dough in the prepared pan and use your hands to press it evenly into the pan and up the sides. It may seem like you don’t have enough dough at first, but keep pressing. Use the bottom of a metal measuring cup to press the edges firmly against the rim of the pan. Flatten the top edge so it’s even with the rim of the pan, or use a paring knife to trim. Save the scraps to patch up any thin-looking areas. Prick the bottom of the crust all over with a fork. Cover and freeze for at least 30 minutes or up to 1 day.
- Preheat the oven to 350°F (177°C). Remove the crust from the freezer and place the tart pan on a large baking sheet for easy handling.
- Bake for 25 minutes or until the crust appears set. Place on a cooling rack to cool completely.
- Make the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream, 6 Tbsp (45g) confectioners’ sugar, the lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form, about 3–4 minutes. In a small bowl using a fork, gently mix the mascarpone with the remaining confectioners’ sugar. Don’t over-mix; you only want to smooth out the mascarpone here. Over-mixing will result in a separated mixture.
- Transfer the mascarpone mixture to the whipped cream mixture. Fold together with a silicone spatula or beat on low speed until combined. Use right away (next step), or cover and refrigerate the filling for up to 3 days before using.
- Spread the filling into the cooled crust. I usually use a small offset spatula for this. Refrigerate until ready to garnish with fruit, or garnish right away.
- Top the tart: Garnish the tart with fresh fruit. Use a fork to whisk together the jam and water in a small microwave-safe bowl. Warm for about 15 seconds in the microwave, then brush the glaze on top of the fruit.
- Slice and enjoy! Store leftover fruit tart, covered, in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: Prepare the crust through step 3 and refrigerate for up to 1 day. You can also prepare and bake the crust, then let the crust cool in the pan to room temperature. Put the tart crust in the freezer for about 1 hour to let it firm up, then wrap it in plastic and freeze it for up to a month. When ready to serve, unwrap the crust and let it thaw before filling and decorating. The mascarpone cream can also be prepared ahead and refrigerated for up to 3 days before using.
- Special Tools (affiliate links): Food Processor | 9-inch Tart Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Silicone Spatula | Small Offset Spatula | Pastry Brush
- Can I Use a Pie Dish Instead? Yes, you can use a 9-inch pie dish instead of a 9-inch tart pan. Cutting into the pie neatly will be tricky though. You may want to line the pan with parchment paper so you can lift the baked and cooled crust out before filling/decorating.
- Can I Use Cream Cheese Instead of Mascarpone? Yes, absolutely! Use 1 8-ounce block of full-fat cream cheese. Cream cheese should be room temperature. The rest of the instructions remain the same.
- Can I Use Pastry Cream Instead of the Mascarpone Filling? Yes! Here is my pastry cream recipe. Make sure it has chilled before using.
- Crust Update in 2025: The crust portion of this recipe was updated in 2025 to be quicker, easier, and require fewer tools. If you’d like to make the original version, the crust called for: 2 Tablespoons (30ml) cold heavy cream, 1 large egg, 1 and 1/2 cups (188g) all-purpose flour, 1/2 cup (60g) confectioners’ sugar, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed. Whisk the heavy cream and egg together. Set aside. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs or use a food processor for this. Pour the heavy cream mixture on top and stir/pulse to combine. Flatten dough into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. Remove dough from the refrigerator and use a rolling pin to roll out into a 9-inch circle. Press evenly into a greased 9-inch tart pan including up the sides. Refrigerate as the oven preheats. Preheat oven to 400°F (204°C). Remove crust from the refrigerator, line the inside with parchment paper, and fill with pie weights. Bake the crust for 12 minutes, remove crust from the oven, reduce oven heat to 350°F (177°C), and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 7–10 more minutes or until lightly golden brown.
- Can I Make Mini Fruit Tarts? Yes. This crust fits nicely into about six 4-inch mini tart pans, such as these mini 4-inch tart pans. You can use larger tart pans for fewer tarts. Bake the mini crusts until lightly browned on the sides. The 4-inch size took about 15 minutes in my oven. Wait for them to cool, then fill and decorate.