Ingredients
Method
- Grease a 9-inch tart pan with a removable base using non-stick spray.
- To make the crust, place the flour, confectioners’ sugar, and salt into a food processor and pulse to combine.
- Add the butter, one tablespoon at a time, pulsing after each addition until the dough begins to come together.
- Add the egg and pulse until the dough forms a soft clump. Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disc.
- Press the dough evenly into the tart pan, including up the sides. Use a measuring cup to press the edges firmly. Prick the bottom of the dough with a fork. Freeze the crust for at least 30 minutes or up to 1 day.
- Preheat the oven to 350°F (177°C). Remove the tart crust from the freezer and place it on a large baking sheet.
- Bake for 25 minutes or until the crust appears set and lightly golden. Remove from the oven and place on a cooling rack to cool completely.
- For the mascarpone cream filling, use a mixer to whip the heavy cream, 6 Tablespoons of confectioners’ sugar, lemon zest, vanilla extract, and vanilla bean seeds until stiff peaks form, about 3-4 minutes.
- Gently mix the mascarpone with the remaining confectioners’ sugar using a fork until smooth. Do not overmix.
- Fold the mascarpone mixture into the whipped cream using a spatula until fully combined. Use immediately or refrigerate for up to 3 days.
- Spread the mascarpone cream into the cooled crust using a small offset spatula. Refrigerate until ready to top with fruit or garnish immediately.
- Garnish the tart with the sliced fresh fruit. In a small microwave-safe bowl, whisk together the preserves and water. Heat for 15 seconds, then brush over the fruit to glaze.
- Slice and serve!
Nutrition
Notes
The tart can be made ahead by preparing the crust and cream in advance. Keep refrigerated and garnish just before serving for the freshest taste.