Home
Recipes
Summer fruit & mascarpone tart

Summer fruit & mascarpone tart served on a cutting board

Summer fruit & mascarpone tart

Name: Summer fruit & mascarpone tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 15-18
Ingredients: 2 x 320g ready-rolled all-butter puff pastry; 100g icing sugar; 750g tub mascarpone; 600ml double cream; 2 tsp vanilla extract; 200g raspberries a few halved; 200g blackberries a few halved; 1 large mango peeled and thinly sliced; 6 nectarines or peaches, or a mixture, sliced; 4 passion fruits (look for ones with crinkly skin, this means they’re ripe), halved, seeds and pulp scooped out; handful small mint leaves

Good Food team

Save recipe

Serves 15-18

Easy

Prep: 30 mins

Cook: 30 mins

A star rating of 5 out of 5.6 ratingsRate

loading...

Think of this summer fruit tart with whipped mascarpone as an oversized millefeuille. It’s very easy to make, but impressive enough for a special gathering

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peach melba pavlova

A star rating of 4.4 out of 5.9 ratings

Summer fruit drizzle cake

A star rating of 4.6 out of 5.154 ratings

Summer fruit compote

A star rating of 4 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

2 x 320g ready-rolled all-butter puff pastry
100g icing sugar
750g tub mascarpone
600ml double cream
2 tsp vanilla extract
200g raspberries

a few halved
200g blackberries

a few halved
1 large mango

peeled and thinly sliced
6 nectarines

or peaches, or a mixture, sliced
4 passion fruits

(look for ones with crinkly skin, this means they’re ripe), halved, seeds and pulp scooped out
handful small mint leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal547
fat46g
saturates30g
carbs26g
sugars15g
fibre3g
protein5g
salt0.2g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
step 2

Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
step 3

Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.

RECIPE TIPS

MAKE IT ALL YEAR ROUND

For pear & calvados tart, mix a splash of calvados into the cream and top with caramelised pears. For chocolate orange tart, mix orange zest into the cream and dust the tart liberally with cocoa and chocolate shavings. For rhubarb & pistachio tart, top the tart with roasted rhubarb and chopped pistachios.

Recipe from Good Food magazine, July 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.6 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now