Fresh Fruit Tart with Mascarpone Cream

To be prepared the same day as it is served.

Sweet Tart Dough

1 1/2 cups AP flour
1/2 cup confectioner’s sugar
1/2 teaspoon salt
9 tablespoons cold, cubed butter
1 egg yolk
2 Tablespoons water

With a pastry blender or fork combine the flour, sugar and salt. Add the butter and blend until the butter is the size of small peas. Add the egg yolk and the water. Blend until the dough just starts clump together.
Lightly butter your 10″ tart pan and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Freeze the tart shell for 30 minutes.
Preheat your oven to 375 F degrees and bake the tart shell on a baking sheet until it is golden brown, about 20-30 minutes. Cool the tart crust on a rack while you prepare the rest of the tart.

Vanilla Custard

Ingredients:

3/4 cup granulated cane sugar
1/3 cup cornstarch
2 cups whole milk
2 cups half & half
4 large egg yolks
1 tsp vanilla
1/4 tsp salt
2 TBSP unsalted butter

Directions:

Whisk the 3/4 cup sugar, the cornstarch, milk and egg yolks in a pot set over medium heat, and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in vanilla, salt and butter.
Place in a bowl, cover with plastic wrap and chill thoroughly. (Can be made the night before)

Mascarpone Cream Filling

Ingredients:

1 recipe for vanilla custard (above)
8 ounces heavy cream
8 ounces mascarpone cream

Directions:

Whip the heavy cream to stiff peaks, set aside.
In a separate bowl of a stand mixer, whip the chilled custard for 5 minutes. Add the mascarpone and whip until well combined. Fold in the whipped cream and chill the mixture until ready to use.

To Assemble The Fruit Tart You Need:

4 cups of assorted fresh fruit such as: whole strawberries ( stem top sliced off) blueberries, blackberries; and/or red raspberries; mango, peaches and/or nectarine (peeled & cut into wedges; kiwi slices and whole grapes are some great choices or whatever is fresh in-season and ripe; go for a nice mixture of colors.

Prepared Tart Shell (recipe above)

Mascarpone Cream (recipe above)

Gently spread the mascarpone cream into the tart shell and top with fresh fruit.

Optional…
To really make the fruit “pop”, drizzle the top facing fruits with this glaze:

Ingredients:

1/2 cup sugar
2 tablespoons cornstarch
1 cup apple juice
2 tablespoons corn syrup

Directions:
Bring sugar and 1/2 cup juice to a boil
Dissolve cornstarch in the remaining juice. Add to the boiling juice and cook until thick. Stir in corn syrup and bring back to a boil and remove from heat. After glaze has cooled drizzle over top-facing fruit.

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