Hey everyone – I’m back! I apologize that I haven’t been posting for a minute (more like 8 months), but I’ll get to that in a second. I wanted to share my favorite Fresh Fruit Tart recipe with you all, as it’s the perfect time to whip up this delicious summer treat before we officially enter the fall season (p.s. where did the summer go?!).
Now about my absence – the beginning of 2017 was a bit hectic, as we relocated to our home state of Vermont, and I began a Paralegal position at my favorite company of all time, Ben & Jerry’s. It was a very fast transition, and blogging kind of fell to the back burner. Once things became settled in Vermont, I had a period of time where I wasn’t really sure if I wanted to blog (part of my quarter-life crisis, I think), and therefore, lost all motivation to blog. I just wasn’t seeing the blog as something that I was excelling in – my page views weren’t strong, no opportunities were arising, and it was a lot of time and effort I felt that I was putting into absolutely nothing.
Recently, I had somewhat of an “Aha” moment, where I realized that I should be blogging for myself, and not necessarily for anyone else. If blogging makes me happy, why should I stop? And that’s why today, I decided to finally post. I made this fruit tart back in January (I think?), and it has been sitting in my draft folder, waiting to be written. I was super proud of this fresh fruit tart because A. it was delicious, and B. I was really pleased with how the photos came out. Learning how to use my camera is a daunting task, but I’m learning more tricks with the more photos I take.
So, after lots of blabbering, here is my Fresh Fruit Tart recipe! If you try it out, please let me know what you think of it, or send me a photo. I love to see others trying out recipes that I love and create.
*Recipe adapted from Sally’s Baking Addition*
Fresh Fruit Tart Ingredients:
For the crust:
- 2 tablespoons heavy cream (cold)
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 and 1/3 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter (cold and cubed)
For the filling:
- 8 ounces mascarpone, at room temperature
- 1/2 cup heavy cream (room temperature)
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
For the topping:
- Fresh berries of your choosing – strawberries, raspberries, blueberries, etc.
- Whisk the heavy cream, egg, and vanilla together in a bowl and set aside.
- Whisk the flour, confectioners’ sugar, and salt together in a bowl.
- Using a pastry cutter, cut in cubed butter into your dry mixture until the mixture is crumbly.
- Combine the wet ingredients with the dry ingredients.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for at least one hour.
- After at least one hour, remove your dough and roll out into a circle. Place into a greased 9-inch tart pan and press the dough down into the pan and up the sides until it is even all around. Freeze the dough in the tart pan for one hour.
- After your dough has been freezing for one hour, preheat your oven to 400°F.
- Bake pie crust for 20 minutes. Allow the crust to cool completely before assembling.
For the mascarpone cream filling:
- Using a KitchenAid (or any other handheld or stand mixer), beat the mascarpone for 1 minute on medium-high speed. Then, add the heavy cream very slowly with the mixer on low. Next, add the confectioners’ sugar and vanilla. Beat on medium-high speed until light and fluffy. Spread into cooled crust. Refrigerate until ready to garnish with fruit.
- Garnish the tart with fresh fruit of your choice, and enjoy!