Turns out, you don't need to be a professional baker to make one of those gorgeous tarts behind the pastry window; all you need is a little time and patience. The Easy Fruit Tart is simple enough that bakers of all skill levels can make it without breaking a sweat and is delicious enough that you'll want to keep making it again and again. The crust is buttery and crumbly, the filling is creamy, luscious, and sweet, and the top is a work of art; beautiful berries and mandarin oranges glitter like jewels and entice with their juiciness and freshness. Easy Fruit Tart is a summertime classic that tastes even better than it looks!
IngredientsFor the crust: • 1 1/3 cups all-purpose flour • 1/4 cup granulated sugar • 1/2 teaspoon kosher salt • 10 tablespoons butter, melted • 1/2 teaspoon almond extract, optional For the filling: • 1/2 cup heavy cream • 1 (8-ounce) container mascarpone cheese • 4 ounces cream cheese, softened • 1/2 cup powdered sugar • juice of 1 lemon • 1/2 teaspoon almond extract, optional For the topping: • 1 cup strawberries, halved • 1 cup blackberries • 1 cup raspberries • 2 mandarin oranges, peeled, segments separated • 1/3 cup blueberries • 1/4 cup apricot preserves • 2 teaspoons water
Preheat the oven to 350 degrees F.
In a large bowl, whisk together the flour, sugar, and salt.
Add the melted butter and 1/2 teaspoon almond extract and stir until a dough forms.
Press the mixture into a 10-inch tart pan with a removable bottom, pressing the dough all the way up the sides and until the dough is smooth.
Prick the dough all over with a fork.
Bake until the crust is golden, about 20-25 minutes.
Let the crust cool completely.
In a medium bowl, use a hand mixer to beat the heavy cream until stiff peaks form.
In a large separate bowl, beat the mascarpone and cream cheese until smooth.
Add the powdered sugar, lemon juice, and remaining almond extract to the cream cheese mixture and beat until no lumps remain.
Fold in the whipped cream.
Spread the filling over the cool crust.
Arrange the strawberry halves, blackberries, raspberries, oranges, and blueberries in whatever way you prefer.
In a small microwave-safe bowl, heat the preserves with the water until warm, about 30 seconds.
Brush the tart with the warmed preserves.
Refrigerate until well-chilled, about 2 hours.