Name: Fresh Fruit Tart with Mascarpone
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: All-purpose flour - 2 cups; Butter, softened - 1 cup; White sugar - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Mascarpone cheese - 1 (8 ounce) container; White sugar - 1 cup; Vanilla extract - 2 teaspoons; Ground nutmeg - ½ teaspoon; Ground cinnamon (Optional) - ½ teaspoon; Sliced fresh strawberries, or as needed - 2 cups; Fresh blackberries, or as needed - 2 cups; Kiwis, peeled and sliced, or as needed - 3; White sugar - ½ cup; Cornstarch - 1 tablespoon; Water - ¼ cup; Lemon juice - ½ tablespoon

Ingredients for - Fresh Fruit Tart with Mascarpone

1. All-purpose flour 2 cups

2. Butter, softened 1 cup

3. White sugar ½ cup

4. Cream cheese, softened 1 (8 ounce) package

5. Mascarpone cheese 1 (8 ounce) container

6. White sugar 1 cup

7. Vanilla extract 2 teaspoons

8. Ground nutmeg ½ teaspoon

9. Ground cinnamon (Optional) ½ teaspoon

10. Sliced fresh strawberries, or as needed 2 cups

11. Fresh blackberries, or as needed 2 cups

12. Kiwis, peeled and sliced, or as needed 3

13. White sugar ½ cup

14. Cornstarch 1 tablespoon

15. Water ¼ cup

16. Lemon juice ½ tablespoon

How to cook deliciously - Fresh Fruit Tart with Mascarpone

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.

2 . Stage

Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.

3 . Stage

Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.

4 . Stage

While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.

5 . Stage

Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.

6 . Stage

Glaze the entire top of each tart gently using a pastry brush.