Mixed fruit tart

Mixed fruit tart

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(2 ratings)

Prep: 25 mins Cook: 35 mins plus 1 hr 30 mins chilling

More effort

Serves 8

This tasty tart is a great introduction to pastry and gives budding young chefs a chance to flex their creative muscles as they decorate with vanilla mascarpone and a variety of berries

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal471
  • fat36g
  • saturates22g
  • carbs31g
  • sugars10g
  • fibre2g
  • protein5g
  • salt0.1g
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  • 220g plain flour, plus extra for dusting
  • 1 tbsp golden caster sugar
  • 110g unsalted butter, chilled and diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large egg yolk
  • 120g mascarpone
  • 250ml double cream
  • 1 tsp vanilla bean paste
  • 1 tbsp icing sugar
  • 300g fruit (we used cherries, redcurrants and various berries), chopped if necessary


  1. Heat oven to 180C/160C fan/gas 4. To make the pastry, put the flour, sugar and a pinch of salt in the bowl of a food processor, then pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tbsp very cold water, and pulse until the mixture just starts to come together. Tip the dough onto a work surface and use your hands to bring together into a uniform dough. Wrap in cling film and chill for 1 hr. Can be made up to 3 days in advance.

  2. On a lightly floured work surface, roll out the pastry and use to line a 23cm tart tin. Trim off the excess and chill for 30 mins. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake in the oven for 20 mins. Remove the parchment and put the pastry back in the oven for 12-14 mins or until golden. Take out of the tin and put on a wire rack to cool completely.

  3. To make the filling, put the mascarpone, cream, vanilla and icing sugar in a large bowl and whisk until it just holds soft peaks. Spread the cream mixture into the pastry case in an even layer. Decorate with the fruit, however you like. Best eaten on the day.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
31st May, 2018
Will this recipe work without a food processor?
renee's picture
4th Nov, 2019
goodfoodteam's picture
5th Jun, 2018
Thanks for your question. Yes you can mix the flour, sugar and salt together with a spoon in a bowl and then rub in the butter using your finger tips. Make a well in the centre, add the egg yolk and water and work into a dough.
13th Nov, 2017
do I need to chill the pastry
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. Yes, we recommend chilling the pastry to combat shrinkage.
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