Fresh Fruit Tart with Lemon Mascarpone Cream

Overhead shot of a beautiful colorful fruit tart

Fresh Fruit Tart with Lemon Mascarpone Cream

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Freeze time: 30

Total Time: 1 30

Servings: sliced (9" round tart)

Calories: 499kcal

Author: Leslie Kiszka

This fresh fruit tart is bursting with vibrant, juicy berries, lemon mascarpone cream filling and a sweet buttery crust. A beautiful spring or summer dessert!

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Equipment

Ingredients

Crust

1 cup all-purpose flour
½ cup almond flour can substitute for another 1/2 cup all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
½ cup unsalted butter cold and cubed
2 egg yolks room temperature
½ teaspoon pure almond extract

Cream

½ cup heavy cream
8 ounces mascarpone cheese
¼ cup confectioners’ sugar (powdered sugar) sifted
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
2 Tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest

Fruit

1 pint fresh blueberries
½ pint fresh blackberries
½ pint fresh cherries pitted and sliced in half
Fresh mint leaves optional

Glaze (optional)

2 tablespoons fruit preserves optional
1 tablespoon water optional

Instructions

Crust

In a food processor, add all-purpose flour, almond flour, sugar, and salt and pulse a few times to combine.
1 cup all-purpose flour, 1/2 cup almond flour, 1/4 cup granulated sugar, 1/2 teaspoon kosher salt
Add cubed butter and pulse until the mixture forms pea-sized crumbs.
1/2 cup unsalted butter
Add egg and almond extract and pulse to combine until dough comes together and forms a ball.
2 egg yolks, 1/2 teaspoon pure almond extract
Turn the dough out onto a lightly floured work surface and, if needed, knead until dough is well combined and slightly sticky.
Press dough into the bottom and up the sides of a 9" tart or springform pan (just make sure it has a removable bottom). Prick the bottom of the crust all over with a fork.
Cover with plastic and place in freezer until firm (about 30 minutes).
Once crust is firm, preheat oven to 350°F. Bake crust until golden brown all over, about 30 minutes. Let cool completely in the pan on a wire rack.

Cream

In the large bowl of a stand mixer fitted with a whisk attachment or using a hand mixer, beat heavy cream until stiff peaks form (about 3 minutes). Transfer to separate bowl and set aside.
1/2 cup heavy cream
In the same large mixing bowl in which you beat the cream, beat the mascarpone cheese for 1 minute on medium speed.
8 ounces mascarpone cheese
Add powdered sugar, almond extract, and vanilla extract and beat on medium-high speed until combined. Fold in your lemon juice and lemon zest.
1/4 cup confectioners’ sugar (powdered sugar), 1/2 teaspoon pure almond extract, 1/2 teaspoon pure vanilla extract, 2 Tablespoons freshly squeezed lemon juice, 2 teaspoons lemon zest
Gently fold in the whipped heavy cream you set aside earlier until just combined. Spread in an even layer into prepared, cooled crust.
Garnish with fresh fruits. Refrigerate until ready to serve. Slice, and enjoy!
1 pint fresh blueberries, 1/2 pint fresh blackberries, 1/2 pint fresh cherries, Fresh mint leaves
Optional fruit glaze: If you'd like to glaze the fruit for a glossy finish, whisk to combine 2 Tablespoons fruit preserve with 1 Tablespoon water in a small bowl. Warm in the microwave for about 15 seconds, give it another whisk to combine, then use a pastry brush to glaze the tops of the fruit.
1 tablespoon water

Video

Notes

Choice of fruit: It depends on the types of fruit you're using - but if you're sticking to blueberries, blackberries, raspberries, and/or cherries, 1.5 to 2 pints (or 3-4 dry cups) works best. If you're planning to use larger sliced fruits like kiwi, apples, oranges or strawberries, you'll have to play with the quantities a bit to suit your needs.

Note about mousse texture: Your lemon mousse will not be completely smooth, but it should still be creamy, light and fluffy. Some people have noted that they thought the mascarpone "curdled" when they folded in the lemon juice, but that should not be the case (unless you went a little crazy with your whisk or spatula). Take a peek at the photos in this post as well as this post that's dedicated entirely to my lemon mascarpone mousse!

Nutrition