Fresh Fruit Tart with Vanilla Mascarpone Cream

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

• 2 Tablespoons (30ml) cold heavy cream
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/2 cup (60g) confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed

Vanilla Mascarpone Cream

• 1/2 cup (120ml) cold heavy cream
• 8 ounces mascarpone, cold
• 1/4 cup (30g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• seeds scraped from 1/2 vanilla bean (or use an extra 1 teaspoon pure vanilla extract)

Fruit & Glaze

• assorted fresh sliced fruit
• optional glaze: 2 Tablespoons orange or apricot preserves mixed with 1 Tablespoon water

Instructions

1. For the crust: Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.
2. There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. 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—a few larger crumbs is OK.