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.

Sarah

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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
16
Yield:
2 9-inch tarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Crust:
Filling:
Topping:
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.

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  • 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.

Cook's Note:

If you are putting berries in the middle of the tart, place berries in a small bowl. Add glaze and mix together. Spoon onto center of tart.

Nutrition Facts

391 calories; protein 4.3g 9% DV; carbohydrates 43.2g 14% DV; fat 23.3g 36% DV; cholesterol 63.4mg 21% DV; sodium 132mg 5% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2020
I made this and turned out great. Very quick and easy to make. I already had mini tartlet pie shells. The only change is I added for the filling is I added less sugar, some fresh lemon juice, and omitted the the nutmeg. Read More
(1)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2020
I made this and turned out great. Very quick and easy to make. I already had mini tartlet pie shells. The only change is I added for the filling is I added less sugar, some fresh lemon juice, and omitted the the nutmeg. Read More
(1)
Rating: 5 stars
11/14/2019
Holy guacamole(nice little food pun there) if this isnt the gosh darndest most delectable fruit tart I ever did make. I highly recommend Read More
Rating: 5 stars
07/30/2019
A great recipe. Read More
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Rating: 5 stars
06/19/2019
Everyone loved it. I have made it a few times now. I added an apricot glaze to the top of the crust to prevent sogginess and then added the same glaze to the fruit to give it a beautiful shine. Read More
Rating: 5 stars
11/16/2019
I love this recipe it s seriously addictive. I have made it several times. The mascarpone filling is too sweet for my taste so I like to cut the sugar in half to 1/2c. You can always add more sugar until it s to your desired sweetness. I also add 1/4 tsp cinnamon and usually cut out the nutmeg but it s good added too. I find I have a lot of leftover glaze so I cut all those ingredients in half as well. I like the taste of the tart better the next day but the glaze can make the crust mushy if you use too much. The recipe fills up two 8 springform pans with no crust leftover. Looks beautiful when it s removed from the pan. Read More
Rating: 5 stars
11/07/2019
Quite simple to make and very tasty. I split the recipe as I only needed one tart. Baking the shell took 6 - 8 minutes longer for me to get it golden brown. Read More
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Rating: 5 stars
11/28/2019
Very delicious. Great recipe Read More