You can't miss with a delicious, seasonal fruit tart! This recipe by Ana Cabrera of Suck It Up S.A. uses our 4" tartlet mold for individual servings or our 11" Gobel fluted quiche pan for a large tart.

What type of fruit do you like on a fruit tart? Let us know in the comments!

Delicious fruit tarts on display

Fruit Tarts

Large and Single Servings

Items used:


For the crust:

  • 1 1/3 cup flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. kosher salt
  • 10 Tbsp. butter (melted)
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. almond extract

For the filling:

  • 1/2 cup heavy cream
  • 8 oz. mascarpone cheese
  • 4 oz. cream cheese
  • 3/4 cup powdered sugar
  • 2 oz. orange juice
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. almond extract

For the topping:

  • Seasonal fruit finely chopped. Berry and citrus work best.
  • Preserves syrup:
    • ¼ cup jam or preserves that complement the seasonal fruit
    • 2 tsp. water

Fruit tarts on display.


  1. Preheat oven to 350°.
  2. Make crust: In a large bowl, whisk together flour, sugar, and salt.
  3. Add melted butter and extracts and stir until dough forms.
  4. Press mixture into 4" Fluted Tartlet Mold for a single serving or the 11" Quiche Pan for a larger tart. Make sure you use a tart pan with a removable bottom. Press dough all the way up the sides and until dough is smooth.
  5. Prick all over with a fork and bake until golden, about 20 to 25 minutes. Let cool completely.
  6. Make filling: In a medium bowl, use a hand mixer to beat the heavy cream until stiff peaks form.
  7. In a large bowl, beat mascarpone and cream cheese until smooth.
  8. Add powdered sugar, orange juice, and extracts and beat until no lumps remain.
  9. Fold in the beaten heavy cream.
  10. Spread filling over cooled crust and arrange fresh fruit on top.
  11. Make preserves syrup: In a small microwave-safe bowl, heat together preserves and water until warmed, about 30 seconds. This is basically a simple syrup you'll be placing on top to seal your fruit. Once the preserves syrup has slightly cooled, brush the syrup on the tart and refrigerate until well chilled, about 2 hours.

Download a PDF of the recipe here.