Ingredients
1 1/3 c. all-purpose flour
1/4 c. granulated sugar
1/2 tsp. kosher salt
10 tbsp. butter, melted
1/2 tsp. almond extract
1/2 c. heavy cream
1 (8-oz.) container mascarpone cheese
4 oz. cream cheese, softened
1/2 c. powdered sugar
Juice of 1/2 lemon
1/2 tsp. almond extract
1 c. halved strawberries
1 c. blackberries
1 c. raspberries
2 mandarins
1/3 c. blueberries
1/4 c. apricot preserves
Preparation
Step 1Make crust: 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. Step 2Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely. Step 3Make filling: 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. Step 4Spread filling over cooled crust and arrange fresh fruit on top. Step 5In 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.
The most important part of this tart is obviously the fruit. We chose berries and mandarins but you can chose any fresh seasonal fruit to top your tart. The shortbread-like crust is a press in crust, which makes it no-fuss and stress-free. Be sure to press it to the top of your tart pan because it shrinks as it bakes. The filling is light, slightly tart, and just sweet enough. As for the fruit, use in season fruit and go for your favorites! In the fall try our baked Apple Tart! Both tarts use almond extract which adds a marzipan-y flavor that we find delicious but if you are allergic to almonds or don’t really like the flavor, you can just sub for vanilla. Have you made this yet? Let us know how it went in the comments below!
