FRESH FRUIT TART WITH MASCARPONE
I always get recipe requests when I bring this fruit tart to parties. The mascarpone cheese adds a smooth richness that keeps everyone coming back for more. With the vibrant colors of the fresh fruit, this tart not only tastes great but is very eye catching. You can use any fruit to top the tart.
Provided by Sarah
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
- Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
- Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
- While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
- Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
- Glaze the entire top of each tart gently using a pastry brush.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 43.2 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 132 mg, Sugar 28.2 g
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
BERRY TART WITH MASCARPONE CREAM
Categories Berry Cheese Dessert Bake Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
- In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
- Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.
STRAWBERRY MASCARPONE TART WITH PORT GLAZE
This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.
Provided by Andrea Albin
Categories Blender Dessert Bake Valentine's Day Mother's Day Strawberry Port Spring Gourmet Summer Tart Flaming Hot Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make tart shell:
- Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
- Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
- Preheat oven to 375°F with rack in middle.
- Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
- Make filling while tart shell cools:
- Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.
- Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
- Assemble tart:
- Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
More about "summer fruit mascarpone tart recipes"
FRUIT TARTS WITH MASCARPONE (20 MIN NO-BAKE RECIPE!)
From chefsavvy.com
4.5/5 (2)Total Time 20 minsCategory DessertCalories 643 per serving
- Add the graham cracker, butter and sugar to a medium bowl. Mix until the texture is similar to wet sand. Divide the crust between the tarts or use 1 regular pie pan instead. Press the crust down firmly and refrigerate for 1-2 hours to set. If you want to bake the crust place it in a 375 degree oven for 5-6 minutes or until golden brown.
- To assemble the filling add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
- In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
BERRY, LEMON AND MASCARPONE TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (29)Total Time 1 hrCategory Dessert, PieCalories 784 per serving
FRUIT TART RECIPES - BBC FOOD
From bbc.co.uk
SUMMER BERRY TART WITH LEMON MASCARPONE CREAM
From nerdswithknives.com
MASCARPONE FRUIT TARTS WITH MIXED BERRIES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
CREAMY FIG AND HONEY MASCARPONE TART • THE HEIRLOOM PANTRY
From theheirloompantry.co
THE QUICKEST BERRY TART | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
15 SUMMER FRUIT RECIPES TO TRY THIS SEASON
From allrecipes.com
FRESH FRUIT TART WITH LEMON MASCARPONE CREAM - STRESS …
From stressbaking.com
LEMON AND MASCARPONE TART RECIPE - BBC FOOD
From bbc.co.uk
TOP 10 SUMMER TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
30 FRUIT RECIPES TO MAKE ALL SUMMER - FOOD & WINE
From foodandwine.com
FRUIT TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRESH FRUIT TART RECIPE WITH WHIPPED MASCARPONE CREAM & OLIVE …
From zestfulkitchen.com
LEMON BERRY MASCARPONE TART - MY BAKING ADDICTION
From mybakingaddiction.com
BEST STRAWBERRY MASCARPONE TART RECIPE - HOW TO MAKE SUMMER …
From food52.com
MASCARPONE FRESH FRUIT TART - VERMONT CREAMERY
From vermontcreamery.com
You'll also love