Fruit Tart Recipe
Butter or lightly spray
with a nonstick vegetable cooking spray, an 8
- 9 inch (20
- 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
Place the tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove
from oven and place on a wire rack to cool. Can be covered and stored for a few
Cream Filling: In
the bowl of
your electric mixer (or with a hand mixer or wire whisk) beat the mascarpone
cheese, heavy whipping
cream, sugar and vanilla extract just until soft peaks form. If too thick
to spread, beat in a little more heavy cream.
To Assemble Tart:
Evenly spread the
cream onto the baked and cooled tart shell. Scatter the berries on top of the cream.
If not serving immediately, refrigerate. Remove from fridge about 30 minutes before
serving to give the fruit and cream a chance to warm to room temperature.
Serves about 6 - 8 people.
1 cup (130
grams) all purpose
1/3 cup (35
grams) confectioners (powdered or icing)
1/2 cup (113 grams)
cut into pieces
1/2 cup (120
mascarpone cheese (or
1/2 cup (120 ml)
cold heavy whipping
cream (35-40% butterfat content)
tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure
(720 ml) fruit (raspberries,
strawberries, blueberries, kiwifruit, bananas, plums,
pineapple, melon, etc.)