Easy Fruit Tart
A delightful and visually appealing dessert featuring a buttery crust filled with creamy mascarpone and topped with an array of fresh fruits.
Ingredients
For the crust
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.5 cups unsalted butter (cold, cut into small cubes)
- 1 large egg yolk
- 1-2 tablespoons cold water
For the filling
- 1 cup mascarpone cheese (or Greek yogurt as a lighter option)
- 0.5 cups heavy cream
- 0.25 cups sugar
- 1 teaspoon vanilla extract
For the topping
- 2 cups assorted fresh fruits (strawberries, kiwi, blueberries, and raspberries)
- a sprinkle of mint for garnish (optional)
Instructions
Preparation
- In a large mixing bowl, combine flour and powdered sugar.
- Incorporate cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Whisk the egg yolk with cold water, then add to the butter-flour mix. Blend until the dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Baking the Crust
- Preheat your oven to 350°F (175°C).
- On a floured surface, roll the chilled dough into a round disk, about ¼ inch thick.
- Place the dough in a tart pan, pressing gently into the edges, and prick the base with a fork.
- Bake for 20-25 minutes or until the crust is golden brown. Let it cool completely.
Making the Filling
- In a medium bowl, whisk together mascarpone, heavy cream, sugar, and vanilla until it forms soft peaks.
- Place the filling in the fridge for about 15 minutes to firm up slightly.
Assembling the Tart
- Once the crust has cooled, spoon the cream mixture into the tart shell, smoothing it evenly.
- Arrange the fresh fruits artistically on top of the filling, creating a colorful mosaic.
- Add mint leaves for a pop of color and flavor.
Notes
Consider using honey or maple syrup instead of granulated sugar for a healthier option. Keep the tart in the fridge covered with plastic wrap for 2-3 days.