Easy and Delicious Fruit Tart

PRINT Fruit Tart Recipe

Prep Time: 15 minutes

Serves: 8-10


Shortbread Cookie Crust:

3 cups shortbread cookie crumbs (for 11 inch tart pan)

¼ cup granulated sugar

1 ½ sticks unsalted butter, melted

Cream Filling:

1 cup mascarpone cheese (or cream cheese)

1 cup heavy whipping cream

¼ cup granulated sugar

1 tspn pure lemon extract

2 tspn grated lemon zest


1/2 cup apricot jam or preserves, warmed and strained to remove lumps

1 Tbsp water


2 cups fruit (Blackberries, blueberries, strawberries, raspberries, kiwi fruit, mandarin oranges, etc.)



Shortbread Cookie Crust:  In a large bowl, mix together the shortbread cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 11 inch tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch up the sides of the pan.) Cover the crust with plastic wrap and place in the refrigerator to chill while you prepare the cream filling.

Apricot Glaze:  Warm the jam and water in a small sauce pan over medium heat or in the microwave until it turns to a more liquid consistency. Strain the liquid to remove any lumps.

Cream Filling: In a medium mixing bowl, whisk together (or beat with a hand mixer) the mascarpone cheese, heavy whipping cream, and sugar just until soft peaks form. Add lemon extract and whisk until just combined. Then, using a spoon or spatula, gently fold in the grated lemon zest.

To Assemble Tart: Spoon the cream filling into the tart shell and use the back of the spoon or a spatula to smooth out the top of the filling. Arrange the fruit in a circular pattern around the tart starting near the crust and working your way to the center of the tart. After arranging the fruit, brush a thin layer of glaze onto the fruit to make it glisten and prevent it from drying out.

To remove your tart from the fluted sides of the pan, place your thumbs on the sides of the pan and place your fingers under each side of the bottom of the pan. Gently push the tart straight up with your fingers to separate it from the sides of the pan. (It is not necessary to remove the bottom of the pan, but if you would like to, simply run a long knife between the crust and metal bottom and slide the tart onto your platter.)



Crust and filling can be made a day in advance and stored separately in the refrigerator and then assembled the day of the party.

Refrigerate the tart if not serving immediately, but for the most intense flavor, allow it to come to room temperature just prior to serving.

If you don’t have a tart pan, a spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch up the sides of the pan.

Instead of arranging the fruit; mixed berries or fruit can be scatter over the filling and brushed with the glaze. This is equally as beautiful and tasty!

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