Full of rich mascarpone cream and juicy berries, this tarte aux fruits rouges recipe, also known as red fruits tart, is a popular choice for brunches and special occasions. Layer it with any combination of raspberries, cherries, and strawberries. Black currants, blackberries, and blueberries, although not technically red, are traditionally served in this soft fruits tart, as well.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings red fruits tart
- 1 recipe pate sucree
- 8 ounces mascarpone cheese
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 3 1/2 - 4 cups assorted berries, rinsed and dried well
- 3 tablespoons red currant jelly (substitute seedless raspberry)
How to make a red fruit tart:
Preheat the oven to 375F. Roll out the chilled pastry dough into a 12-inch circle and fit it into a 9-inch round, fluted tart pan. Gently prick the surface of the pastry in several places and place pie weights into the pan.
Bake the pastry shell for 20 minutes, remove the pie weights, and then continue baking the pastry for an additional 10 to 12 minutes, until it turns light golden brown. Allow the tart shell to cool on a wire rack while you prepare the mascarpone cream.
In a large mixing bowl, beat the mascarpone cheese, heavy cream, and sugar together on medium speed. When the mixture is smooth, spoon it into the cooled tart shell and smooth the surface with the back of a spoon or a small offset spatula.
In a small saucepan set over low-medium heat, melt the red currant jelly and then set it aside. Arrange the red fruits on top of the mascarpone cream and, using a pastry brush, glaze the berries and fruit with the melted jelly. Store the tarte aux rouges fruits in the refrigerator for up to 1 day before serving at or near room temperature.
This mixed berry tart, or soft fruits tart, makes 8 servings.