AuthorSOMYA GUPTAThis tart is best served the day it is made; cool or room temperature storage is fine, but be sure to refrigerate the leftovers. Depending on the season, what looks and tastes good at the market, you can mix up the fruit any way you like and come up with your very own signature fruit tart.
Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms.
Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth. Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
In a medium bowl using a hand mixer beat heavy cream until stiff peaks form.
In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream. Spread filling over cooled crust and arrange fresh fruit on top.
In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
Ingredients
Directions
Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms.
Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth. Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
In a medium bowl using a hand mixer beat heavy cream until stiff peaks form.
In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream. Spread filling over cooled crust and arrange fresh fruit on top.
In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hours.
Leave a Reply