I recently tried this Fresh Fruit Tart with Vanilla Mascarpone Cream recipe, and I love how it builds a buttery pastry crust filled with smooth vanilla mascarpone cream, crowned with vibrant seasonal fruit. It looks stunning and tastes even better.
Why I’ll Love This Recipe
I appreciate how elegant the tart feels, yet it’s surprisingly approachable. I can make the crust a day ahead, whip up the luscious mascarpone cream in just minutes, and finish with fruit when I’m ready to serve—making this perfect for gatherings or special occasions. It feels fancy, but is totally achievable at home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use ingredients for a classic sweet crust: flour, confectioners’ sugar, salt, butter, and an egg. The vanilla mascarpone cream comes together with heavy cream, sugar, vanilla, lemon zest, and mascarpone. To finish, I decorate with assorted fresh sliced fruit and a light fruit glaze (like apricot or orange jam thinned with water).
directions
I follow these main steps:
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I press the chilled crust dough into a 9-inch tart pan, freeze or chill for firmness, then bake until lightly golden.
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I make the mascarpone cream by whipping cold heavy cream with sugar, lemon zest, and vanilla until stiff peaks form, then gently folding in the mascarpone (sweetened separately) to keep it smooth.
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I spread or pipe the cream into the cooled tart shell, chill if needed, then artfully arrange fresh fruit on top.
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Lastly, I brush a warm glaze over the fruit (like preserves thinned with water) to give it a beautiful shine.
Servings and timing
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Yields: one 9-inch tart (about 8 slices; mini versions can yield more)
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Prep time: around 20 minutes hands-on
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Bake time: 25 minutes for crust
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Chill/fill time: minimal for filling, plus optional chilling before serving
Total time: about 45 minutes, plus refrigeration if cooling crust beforehand or chilling the assembled tart.
Variations
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I make mini fruit tarts using 4-inch pans; baking time reduces to ~15 minutes.
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When I’m out of mascarpone, I substitute an equal amount of cream cheese at room temperature. The texture is richer, but just slightly firmer.
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I also have swapped traditional glaze for apricot or peach preserves, or skipped it entirely when serving immediately.
storage/reheating
I store the tart covered in the fridge for up to 3 days. I fill and top it as close to serving time as possible for freshness. The crust remains crisp if I layer wax paper or parchment between slices. I avoid freezing assembled tart since fruit and cream don’t freeze well.
FAQs
Can I make the tart crust ahead of time?
Yes—I often prepare the crust through baking the night before. I cool it, wrap it tightly, and keep it at room temperature. Then I fill it with cream only when ready to serve.
How long can I refrigerate the mascarpone cream filling?
I can make the mascarpone cream up to 3 days ahead and store it in the fridge. I just give it a gentle stir before filling the crust.
What fruits work best on top?
I use the freshest in-season fruits—berries, kiwi, peach, apricot, grapes—sliced or whole. I choose a variety for both color and flavor contrast. The result is visually
Why brush glaze over the fruit?
A thin fruit preserve glaze helps keep the fruit fresh-looking, adds a hint of sweetness, and gives a beautiful glossy finish. It’s optional but makes the tart sparkle
Can I use cream cheese instead of mascarpone?
Yes—I substitute with one 8-ounce block of full-fat cream cheese (at room temperature). The flavor is slightly tangier, and the texture is a bit denser—but still delicious.
Conclusion
I adore making this fresh fruit tart with vanilla mascarpone cream—it feels elegant, tastes creamy and bright, and showcases fruit beautifully. The combination of a crisp buttery crust, silky sweet cream, and colorful fruit always earns compliments. Whether for a summer brunch or a special dessert, I’ll be making this again and again.
Print
Fresh Fruit Tart with Vanilla Mascarpone Cream
- Total Time: ~2 hours
- Yield: 8 servings
Description
An elegant yet simple tart featuring tender, buttery crust filled with silky vanilla‑infused mascarpone cream, topped with a vibrant mix of fresh seasonal fruit—light, creamy, refreshing dessert perfect for special occasions or everyday indulgence.
Ingredients
For the crust:
1 ¼ cups (150 g) all‑purpose flour
2 Tbsp granulated sugar
¼ tsp fine salt
½ cup (115 g) unsalted butter, cold and cubed
1 large egg yolk
1–2 Tbsp ice water, as needed
For the vanilla mascarpone cream:
8 oz (225 g) mascarpone cheese, room temperature
½ cup (120 ml) heavy cream
¼ cup (30 g) powdered sugar
1 tsp pure vanilla extract
For the topping:
2 cups mixed fresh fruit (e.g. sliced strawberries, kiwi, blueberries, raspberries, peach slices)
Optional: apricot jam or jelly for glazing
Instructions
Preheat oven to 350 °F (175 °C).
In a food processor or mixing bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and ice water gradually, pulsing or mixing until dough just comes together. Do not overwork. Wrap dough in plastic and chill 30 min.
Roll out chilled dough on a lightly floured surface to fit a 9‑inch tart pan. Press into pan, trim edges. Chill again 15 min.
Line crust with parchment and fill with pie weights or dried beans. Blind bake 15 min; remove weights and parchment and bake another 10 min until golden. Let cool completely.
While crust cools, beat mascarpone, heavy cream, powdered sugar, and vanilla on medium‑high until smooth and slightly fluffy. Do not overbeat. Chill briefly if too loose.
Fill cooled crust evenly with mascarpone cream. Arrange fresh fruit on top in a decorative pattern.
If using glaze, gently warm apricot jam and brush over fruit for shine and preservation.
Chill tart at least 1 hour before serving to set cream and meld flavors.
- Prep Time: 30 minutes (plus chilling)
- Cook Time: 30 minutes
- Category: Dessert
