Best Fresh Fruit Tart With Mascarpone Recipes

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BERRY TART WITH MASCARPONE CREAM



Berry Tart with Mascarpone Cream image

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

sweet pastry dough
pie weights or raw rice for weighting shell
1 cup mascarpone cheese (about 8 ounces)
1/3 cup well-chilled heavy cream
1/4 cup sugar
1 1/2 cups small strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons sweet orange marmalade
2 tablespoons dark berry liqueur such as blueberry, blackberry, or cassis

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



Strawberry Mascarpone Tart With Port Glaze image

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

For tart shell:
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
For filling:
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans

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.

BLACKBERRY MASCARPONE TART WITH THYME SHORTBREAD CRUST



Blackberry Mascarpone Tart with Thyme Shortbread Crust image

Buttery shortbread with a hint of thyme, topped with a sweet mascarpone cream and a beautiful blackberry swirl. You'll be sure to impress your guests with this beautiful summer tart!

Provided by Kim's Cooking Now

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h45m

Yield 10

Number Of Ingredients 17

½ cup butter, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
1 egg
2 cups flour
1 teaspoon fresh thyme leaves
½ teaspoon salt
1 (6 ounce) container fresh blackberries, divided
½ tablespoon white sugar
1 teaspoon cornstarch
1 teaspoon cold water
1 (8 ounce) container mascarpone cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
¾ cup heavy cream
1 tablespoon sugar
1 sprig mint leaves for garnish

Steps:

  • Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract; mix to combine. Add egg and mix until incorporated. Gradually beat in flour, thyme, and salt. Dough should come together and pull away from the sides of the bowl. Knead dough slightly and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
  • Press dough evenly into the prepared tart pan.
  • Bake in the preheated oven until lightly browned, 12 to 14 minutes. Remove from oven and allow to cool completely before filling, about 30 minutes.
  • Combine 3 ounces of blackberries and 1/2 tablespoon sugar in a small saucepan over medium-low heat. Cook, stirring frequently and crushing the berries with a spoon, 4 to 5 minutes. Remove from heat and press mixture through a fine mesh sieve to remove all seeds and collect as much of the berry pulp as you can. Discard any seeds and solids left behind in the sieve and return crushed berries to the saucepan.
  • Mix together cornstarch and cold water in a small bowl. Add cornstarch mixture to the saucepan with the berry sauce; cook over medium heat until mixture comes to a boil and starts to thicken, 3 to 5 minutes. Remove from heat and let cool.
  • Combine mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat with an electric mixer until smooth.
  • Beat cream in a separate chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix well. Spoon filling into the cooled tart crust and spread evenly. Using a teaspoon, drop spoonfuls of the smooth blackberry sauce on top of the filling. Using a knife, gently cut through sauce and filling to swirl. Garnish the top of the tart with the remaining 3 ounces blackberries and fresh mint.

Nutrition Facts : Calories 402 calories, Carbohydrate 35.6 g, Cholesterol 95.5 mg, Fat 27.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 15.7 g, Sodium 208.3 mg, Sugar 14.8 g

MASCARPONE AND WILD BERRY TART



Mascarpone and Wild Berry Tart image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
Kosher salt
Zest of 1 lemon
1 vanilla bean
2 sticks (1/2 pound) unsalted butter, cut into 1/2-inch pieces and chilled, plus more for greasing the tart pan
3 large organic egg yolks
1/4 cup grappa (or rum or water)
8 ounces mascarpone
1/2 cup heavy cream
3 tablespoons grappa (or rum or water)
3 tablespoons sugar
1 vanilla bean, seeded
1 pint raspberries
1 pint blackberries
Shaved dark chocolate, for garnish

Steps:

  • For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.
  • With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer.
  • With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.
  • In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.
  • Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.
  • On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.
  • With a fork, poke the dough several times, all the way through to the pan. The tart will try to "rise" in the oven, so poking the tart helps it breathe in the hot air.
  • Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.
  • For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.
  • Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.

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