Perfect for Spring, Summer, or gosh, just about any time of the year. This is a super simple, super fast recipe that will always please everyone!
You can change this up with any of the fresh fruits coming into season. Raspberries, cherries, blackberries, nectarines, peaches. Skin the pitted fruits, clean and hull the strawberries, etc. You’ll want 1/4 inch slices, regardless of the fruit. Go a little crazy, mix up the fruits with different varieties, we dare you!
Here’s the thing… we’ve included the recipe for the crust, but honestly, it’s ok to cheat. If your local grocery has a good quality pre-made crust, by all means use it! As always, we LOVE easy. Life is hard, cooking can be complicated. Making a good crust is a great life skill, but sometimes, you just want it all clean and simple.
By using a pre-made crust you can have this gorgeous thing ready within an hour, and it will look and taste like you slaved the whole entire day!
Our favorite shopping tip: When selecting fresh fruits at the market, smell it. If the berries are in a plastic wrapped container, gently waft the basket to smell the fragrance of the berries. If you can’t smell them, you won’t taste them. Same goes for any pitted fruit, give it a sniff. If you don’t actually smell it, you’ll have pretty much the same lack of flavor.
Be picky, you’re paying for it.
Squeeze of lemon juice
8 ounces chilled mascarpone
1 tablespoon rum (optional, but delish)
1/4 cup sugar
1 teaspoon pure vanilla extract
1 sprig mint (optional and pretty! presentation is everything!)
Bake your pre-made crust according to directions. Otherwise, preheat the oven to 375 F. and bake the tart pan (on a baking sheet) for 15 minutes. Remove the foil and continue baking another 10 minutes. Allow the crust to cool completely.
Wash and pat dry your berries or fruits of choice, then slice them up. Combine the sliced fruits with remaining 2 tablespoons sugar and lemon juice, and allow them to rest for 15 minutes to get all juicy and delish.
While the crust is in the oven, start on the filling. Combine the mascarpone, rum, 2 tablespoons of sugar, and vanilla extract and whisk until glossy. (NOTE: the filling may separate if the mascarpone is not chilled so work fast!) Taste and adjust sugar if necessary. Chill the filling while the crust cools.
When the crust has cooled completely, spread the filling over it using a rubber spatula. Then, just arrange the sliced strawberries or other fruits of choice over the filling. Garnish with mint and return assembled tart to fridge if not serving immediately. Keep it chilled until ready to eat, this one is best eaten the day it is made!
- 2 tablespoons cream
- 1 egg yolk
- 1 stick unsalted butter
- 1 1/2 cups flour
- 1 pinch salt
- Combine the egg yolk and cream in a small bowl and whisk it together. In a food processor, pulse together the butter, sugar, salt, and flour until it resembles coarse meal. With the motor running, pour in the egg yolk and cream. Process until the dough comes together in a ball around the blade.
- Remove dough from the processor bowl and bring it together quickly into a ball. Press into an 8-inch removable-bottom fluted tart pan. Pierce lightly with fork all over the crust. Butter the shiny side of a piece of aluminium foil and cover the tart pan tightly. Freeze for at least two hours before baking.