Fresh Fruit Tart with Mascarpone Cream & Apricot Glaze

For the Almond Crust

Prick the crust well to prevent puffing—smooth as still waters

Ingredients

• 1 ⅓ Cups All-Purpose Flour
• ¼ Cup Granulated Sugar
• ½ Teaspoon Kosher Salt
• 10 Tablespoons Butter, Melted
• ½ Teaspoon Almond Extract

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Stir in melted butter and almond extract until dough forms.
4. Press dough into a 10-inch tart pan with removable bottom, pressing up the sides until smooth.
5. Prick crust all over with a fork.
6. Bake for 20–25 minutes until golden. Let cool completely.

Prep: 10 min • Cook: 25 min • Wait: No time

For the Mascarpone Cream Filling

Ingredients

• ½ Cup Heavy Cream
• 1 Container (8 Ounces) Mascarpone Cheese
• 4 Ounces Cream Cheese, Softened
• ½ Cup Powdered Sugar
• 1 item Juice Of 1/2 Lemon
• ½ Teaspoon Almond Extract

Instructions

1. In a medium bowl, beat heavy cream until stiff peaks form.
2. In a separate large bowl, beat mascarpone and cream cheese until smooth.
3. Add powdered sugar, lemon juice, and almond extract. Beat until no lumps remain.
4. Fold whipped cream into cheese mixture until fully combined.

Prep: 15 min • Cook: No time • Wait: No time

For the Fruit Topping & Glaze

Ingredients

• 1 Cup Halved Strawberries
• 1 Cup Blackberries
• 1 Cup Raspberries
• 2 items Mandarins, Peeled And Segmented
• ⅓ Cup Blueberries
• ¼ Cup Apricot Preserves
• 2 Teaspoons Water

Instructions

1. Spread mascarpone filling evenly over cooled crust.
2. Arrange fruit decoratively on top.
3. In a microwave-safe bowl, heat apricot preserves with water for 30 seconds until warmed.
4. Brush glaze gently over fruit.
5. Refrigerate tart for at least 2 hours until well chilled.

Prep: 10 min • Cook: No time • Wait: 2 hours