Preheat the oven to 350 degrees F.
For the crust- In a food processor, combine the confectioners'
sugar, flour, and butter, and process until the mixture forms a
ball. With your fingers, press the dough into a 12-inch tart pan
with a removable bottom, taking care to push the crust into the
indentations in the sides. Pat until the crust is even. Bake for 10
to 12 minutes, until very lightly browned. Set aside to cool.
For the cream filling- Using a handheld or stand mixer fitted with a
whisk attachment, beat the heavy cream until stiff peaks form, about
3 minutes. Set aside. In the same mixing bowl (no need to wipe
completely clean), beat the mascarpone for 1 minute on medium-high
speed. Add the confectioners’ sugar, vanilla extract, and vanilla
bean. Beat on medium-high speed until combined. Fold in the whipped
cream. Spread into cooled crust. Refrigerate until ready to garnish
with fruit or garnish right away.
For the glaze- Whisk the glaze ingredients together, warm for about 15
seconds in the microwave, then brush on top of the fruit.
Keep the tart in the refrigerator. Remove about 15 minutes before
serving. Slice into 8 wedges and serve with a dollop of whipped cream.
Originally Submitted
4/15/2012
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