With a sweet pastry crust and smooth mascarpone cream filling, homemade fresh fruit tart is simply elegant. This eye-catching, colorful dessert is surprisingly easy to prepare. Plus, you can save time and make the crust and cream in advance! See my make-ahead instructions below.
I originally published this recipe in 2016 and have since made some changes to the pastry crust so it’s quicker and easier, and added new photos.
A fresh fruit tart is the kind of dessert that looks like you poured your heart and soul into it, when in reality you made the pastry crust yesterday, the cream filling takes about 5 minutes, and you spent most of the time snacking on all the fruit you were cutting.
Another wonderful thing about this beautiful dessert is that there’s minimal bake time, which makes it a favorite in the summertime! The crust only bakes for about 25 minutes, then you let it cool and fill it with the good stuff. You can make the crust ahead of time and then fill it the next day.
I have a lot of step-by-step pictures for you today. While this recipe is very manageable, I want you to have full confidence before beginning. Let’s dive into this brilliantly colored beauty!
One reader, Sarah, commented: “Made this for a Fourth of July party and it was a show-stopper! Everyone wow-ed over it and I had to admit, ‘It’s really simple—trust me!’ So yummy, so bright, and such a fun dessert. I will definitely be making this again. ★★★★★“
3 Parts to Fresh Fruit Tart
- Tender Pastry Crust
- Lightly Sweetened Vanilla Cream Filling
- Fresh Fruit Topping with a Glossy Finish
Start by Making the 5-Ingredient Pastry Crust
Since first publishing this recipe on my website, I’ve made a few small updates to the crust to make it even better. It’s now quicker, easier, and you don’t need pie weights. It’s the same base I use for the lemon curd tart in my cookbook Sally’s Baking 101, and it’s essentially a French-style pâte sucrée (sweet tart crust).
Its shortbread-like texture strikes the perfect balance between crisp and tender and holds up even after chilling, making it an ideal companion for the blanket of vanilla cream and mountain of fresh fruit.
Here are all the ingredients you need:
- Flour: All-purpose flour is the base of this pastry crust.
- Confectioners’ Sugar: Just enough to lightly sweeten the crust.
- Salt: For flavor balance.
- Butter: You need room-temperature butter: remember, it’s cooler than you think!
- Egg: Make sure it’s cold.
A food processor makes this dough come together easily. If you don’t have one, you can use a stand or hand mixer instead.
Pulse/beat Tablespoon-size pieces of softened butter into your dry ingredients:
Then pulse/beat in an egg to make a soft dough, like this:
Press the soft dough into a greased 9-inch tart pan with removable sides. We use the same pan for this cranberry curd tart.
Prick the surface of the bottom crust all over with a fork. This is called docking, and we do it when we par-bake pie crust, too, to allow for steam to escape and help prevent the empty crust from bubbling up as it bakes. It may still bubble up a little—that’s normal.
Freeze the crust before baking so it holds shape in the oven. Otherwise, it will melt and slump in the tart pan. Freeze for at least 30 minutes, or up to 1 day if making ahead.
To make for easy handling when you take it out of the oven, bake the tart crust set on top of a baking sheet. It is all too easy to forget your tart pan has removable sides, trust me on this!
That’s it, your crust is done. It needs to cool completely before you fill it.
5-Ingredient Vanilla Mascarpone Cream Filling
Many fruit tarts call for a detailed pastry cream filling; while undeniably delicious (and you should absolutely feel free to use that instead if you’d like!), we’re keeping it simple for today’s fresh fruit tart.
Just 5 ingredients needed for our low-effort cream filling:
- Heavy Cream: We’re whipping the cream into stiff peaks, then folding the whipped cream into the rest of the filling. This is sort of how we prepare no bake cheesecake, too.
- Mascarpone: Softer than cream cheese, this mild creamy goodness is what we use to make tiramisu, so you already know this filling is going to be something special! If you don’t have (or don’t like) mascarpone, use a block of room-temperature cream cheese instead. See recipe Note below.
- Confectioners’ Sugar: Just like with the crust, we’re lightly sweetening the filling with some powdered sugar, which keeps the texture nice and smooth.
- Lemon Zest: A little fresh lemon zest adds a zingy bright note to the filling, which pairs perfectly with the fruit topping.
- Vanilla: For best flavor (and those gorgeous teeny specks), use a mix of pure vanilla extract and vanilla bean seeds, or vanilla bean paste. Vanilla pairs wonderfully with subtly sweet and buttery mascarpone, and because it’s the main flavor you’ll taste in this dreamy, creamy filling, this is not the place to skimp.
Below, left: Whipped cream, most of the confectioners’ sugar, lemon zest, and vanilla.
Below, right: Mascarpone gently mixed with the remaining sugar:
Fold the contents of both bowls together, and then spread into the cooled crust:
Fresh Fruit Topping
Here’s where you have full creative control. When selecting fruit for a fruit tart, I look for variation in color, texture, and size—as well as what flavors pair nicely together. Decorate the tart with concentric circles or rows of fruit, or simply pile it all on top.
No matter how artistic you decide to get, it will taste delicious!
For a glossy shine, brush the top of the fruit with an easy glaze. Choose a light-color jam/preserves such as orange, peach, or apricot, and whisk it with some water to thin it out. This is what will make your fruit tart look just like the ones you see in a fancy pastry display case; and because the tart itself isn’t overly sweet, it’s the perfect finishing element.
Here is my all-berry version, with extra whipped cream on top:
A bright and cheerful fresh fruit tart is a wonderful choice for summer holiday gatherings and celebrations. See more 4th of July desserts.
More Recipes with Fresh Fruit
Fresh Fruit Tart with Vanilla Mascarpone Cream
- Prep Time: 1 hour, 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 1 9-inch tart
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
How to make homemade fresh fruit tart with buttery pastry crust and mascarpone cream filling. Save time and prepare the crust and cream ahead of time! See my make-ahead tips below the written recipe.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour, plus more as needed
- 6 Tablespoons (45g) confectioners’ sugar
- 1/8 teaspoon salt
- 1/2 cup (8 Tbsp/113g) unsalted butter, at room temperature and cut into 8 pieces
- 1 large egg, cold
Vanilla Mascarpone Cream
- 1/2 cup (120ml) heavy cream, cold
- 1/2 cup (60g) confectioners’ sugar, divided
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon pure vanilla extract
- seeds scraped from 1/2 vanilla bean (or 1 extra teaspoon vanilla extract or vanilla bean paste)
- 8 ounces (226g) mascarpone, cold
Fruit Topping
- assorted fresh sliced fruit
- 2 Tablespoons orange, peach, or apricot preserves
- 1 Tablespoon water
Instructions
- Lightly grease a 9-inch tart pan with a removable base with nonstick spray.
- Make the crust: In a food processor, combine the flour, confectioners’ sugar, and salt and pulse or process on low speed to combine. Add the butter, 1 Tablespoon at a time, pulsing a few times after each addition. Add the egg and pulse only until the dough comes together in a clump. The dough should be soft. Transfer it to a lightly floured surface and press it into a 1-inch-thick disc. *If you don’t have a food processor, use a handheld or stand mixer fitted with a paddle attachment. Beat the dry ingredients together, and then beat in the butter on medium speed 1 Tablespoon at a time, and then beat in the egg.*
- Place the soft dough in the prepared pan and use your hands to press it evenly into the pan and up the sides. It may seem like you don’t have enough dough at first, but keep pressing. Use the bottom of a metal measuring cup to press the edges firmly against the rim of the pan. Flatten the top edge so it’s even with the rim of the pan, or use a paring knife to trim. Save the scraps to patch up any thin-looking areas. Prick the bottom of the crust all over with a fork. Cover and freeze for at least 30 minutes or up to 1 day.
- Preheat the oven to 350°F (177°C). Remove the crust from the freezer and place the tart pan on a large baking sheet for easy handling.
- Bake for 25 minutes or until the crust appears set. Place on a cooling rack to cool completely.
- Make the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream, 6 Tbsp (45g) confectioners’ sugar, the lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form, about 3–4 minutes. In a small bowl using a fork, gently mix the mascarpone with the remaining confectioners’ sugar. Don’t over-mix; you only want to smooth out the mascarpone here. Over-mixing will result in a separated mixture.
- Transfer the mascarpone mixture to the whipped cream mixture. Fold together with a silicone spatula or beat on low speed until combined. Use right away (next step), or cover and refrigerate the filling for up to 3 days before using.
- Spread the filling into the cooled crust. I usually use a small offset spatula for this. Refrigerate until ready to garnish with fruit, or garnish right away.
- Top the tart: Garnish the tart with fresh fruit. Use a fork to whisk together the jam and water in a small microwave-safe bowl. Warm for about 15 seconds in the microwave, then brush the glaze on top of the fruit.
- Slice and enjoy! Store leftover fruit tart, covered, in the refrigerator for up to 3 days.
Notes
- Make Ahead & Freezing Instructions: Prepare the crust through step 3 and refrigerate for up to 1 day. You can also prepare and bake the crust, then let the crust cool in the pan to room temperature. Put the tart crust in the freezer for about 1 hour to let it firm up, then wrap it in plastic and freeze it for up to a month. When ready to serve, unwrap the crust and let it thaw before filling and decorating. The mascarpone cream can also be prepared ahead and refrigerated for up to 3 days before using.
- Special Tools (affiliate links): Food Processor | 9-inch Tart Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Silicone Spatula | Small Offset Spatula | Pastry Brush
- Can I Use a Pie Dish Instead? Yes, you can use a 9-inch pie dish instead of a 9-inch tart pan. Cutting into the pie neatly will be tricky though. You may want to line the pan with parchment paper so you can lift the baked and cooled crust out before filling/decorating.
- Can I Use Cream Cheese Instead of Mascarpone? Yes, absolutely! Use 1 8-ounce block of full-fat cream cheese. Cream cheese should be room temperature. The rest of the instructions remain the same.
- Can I Use Pastry Cream Instead of the Mascarpone Filling? Yes! Here is my pastry cream recipe. Make sure it has chilled before using.
- Crust Update in 2025: The crust portion of this recipe was updated in 2025 to be quicker, easier, and require fewer tools. If you’d like to make the original version, the crust called for: 2 Tablespoons (30ml) cold heavy cream, 1 large egg, 1 and 1/2 cups (188g) all-purpose flour, 1/2 cup (60g) confectioners’ sugar, 1/4 teaspoon salt, 1/2 cup (8 Tbsp; 113g) unsalted butter, very cold and cubed. Whisk the heavy cream and egg together. Set aside. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs or use a food processor for this. Pour the heavy cream mixture on top and stir/pulse to combine. Flatten dough into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. Remove dough from the refrigerator and use a rolling pin to roll out into a 9-inch circle. Press evenly into a greased 9-inch tart pan including up the sides. Refrigerate as the oven preheats. Preheat oven to 400°F (204°C). Remove crust from the refrigerator, line the inside with parchment paper, and fill with pie weights. Bake the crust for 12 minutes, remove crust from the oven, reduce oven heat to 350°F (177°C), and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 7–10 more minutes or until lightly golden brown.
- Can I Make Mini Fruit Tarts? Yes. This crust fits nicely into about six 4-inch mini tart pans, such as these mini 4-inch tart pans. You can use larger tart pans for fewer tarts. Bake the mini crusts until lightly browned on the sides. The 4-inch size took about 15 minutes in my oven. Wait for them to cool, then fill and decorate.
Reader Comments and Reviews
I grew up eating Fruit Pizza and was nervous this tart wouldn’t live up to expectations, but I was wrong. LOVED the hint of lemon in the cream, and the preserve spread on top. This will definitely be made again.
This was very easy to make and turned out delicious! We used peaches and blueberries from my local farm, and I added a little bit of almond extract to the cream. The whole family loved it!
I made this for the challenge and….. I WAS AMAZING. I had fun making it, and it disappeared so fast.
Very easy to make and delicious!
Can I double the recipe to make 12 mini tarts?
Hi Maria! We would make two batches for best results, but other readers have reported having extra crust and filling when making mini tarts, you could see how far 1 batch gets you first!
We really enjoyed making and eating this fruit tart! We had never used mascarpone cream before and loved experimenting with a new ingredient. The tart was light, refreshing, and made a perfect summer dessert!
This tart was very delicious and a fun challenge to make! The filling was easy and I loved the marscophone creaminess! This recipe was my first one as part of the Sally’s Baking Challenge, and it definitely left a quite pleasurable experience!! I am starting to enjoy baking more and more! Thank you!
I made this for a small family get together and every bite was eaten! I loved every part of it from the easy to make and delicious tart crust to the unbelievably delicious mascarpone filling. I will make again and again!
Delicious! I served it at a dinner party and everyone raved about it. The filling went beautifully with strawberries but would work with other fruits as well. I will be making it again.
This is for the Strawberry Shortcake cupcakes. I’ve noticed when one makes the alternate baking challenge recioe, there’s no way to leave a review on the alternate entry to gain a bonus entry.
I’ve made these once before, but I think I did a better job this time. Recipe is easy to follow & delicious! I did not have whole milk so used buttermilk. The vanilla bean paste in the cupcakes was so good. I ran out of paste for the whipped cream so used vanilla extract. Goodness me that strawberry filling whipped cream is just perfect. There’s just 2 adults in my house so there are still a lot left. I just had 1 for breakfast.
Thanks!
This is one of my FAVORITE tarts to make! A perfect dessert to make for a summer get together.
This fruit tart was absolutely delicious. The crust was buttery and yummy and had a perfect texture, the cream was fluffy and light, and the fresh fruit had such a beautiful look on top.
Such an easy tart recipe! It isn’t super sweet or heavy which makes it perfect for the summer time!
It’s berry season in the Pacific Northwest! I’ve made this three times this month. Delicious with any of the big, plump incredibly sweet berries available right now. I spread them on top to cover the tart. Each time I’ve made I’ve asked, ‘where did you buy this?!’ This tart is an easy to met show stopper
This is a favorite summer dessert I make for family and friends since moving to Arizona. It’s such a light dessert with fresh fruit and the vanilla mascarpone. It’s possible to have a refreshing dessert on a hot day!
I’m not a mascarpone fan so I made the alternate recipe this month. The cupcakes were amazing, much easier than I anticipated and such a delicious way to enjoy a strawberry shortcake. I successfully halved the recipe if you want to go that route. Will definitely make again!
Quick and easy dessert that impresses!
This tart was a breeze to make and so incredibly refreshing on a hot summer day! It had a nice creaminess to the mascarpone cream and we loved the addition of the fruit glaze on top. Let’s just say the entire tart was eaten in one sitting and the plate licked clean! The addition of the vanilla beans and the zest of the lemon created a very complex and delightful flavor. Definitely a repeat!
So light and tasty; my office loved it! It held up in the refrigerator very well overnight as we had the leftovers for breakfast the following day. I made the crust with Bob’s Red Mill 1:1 gluten free flour and it turned out amazing! I could eat the filling all by itself as a dessert. This is a definite 5/5 for me.
The fruit tart was a big hit. First time baking anything like this and using mascarpone cheese. I did make the crust GF (for one the guests) by using GF flour. The tart got rave reviews from all.
Delish
This tart is the perfect summer treat, not too sweet and so light. We are excited to make it again!
So easy to prepare. So beautiful to serve. So delicious to eat! This is a real delight!
This fruit tart recipe is incredible! I think the mascarpone cream filling is the star, but all the elements are just perfect together.
I had a lot of fun making this fruit tart! It turned out gorgeous, and I didn’t feel guilty afterwards because it’s loaded with fruit!
This was an easy tart to make. It was light and so delicious! The perfect dessert for a hot summer day!
The crust is the best part. All in all, it is a bit bland and boring. I’ve made better tarts.
So yum. No notes.
Good and not too sweet
I’m not a fan of cream cheese so I was really excited to try this recipe! Pretty easy overall. I used a pie dish that I lined with parchment paper, but had no problem cutting it in the pan – I didn’t need to take it out. I used blueberries and peaches, as that’s what I had on hand. It turned out well! I would make this again.