HOW TO MAKE IT :
- For the crust: Whisk the heavy cream, egg, and vanilla together in a small bowl. Set aside.
- There are two options for this step: by hand using a pastry cutter or using a food processor. You can do it either way. To use a pastry cutter: Whisk the flour, confectioners’ sugar, and salt together in a medium bowl. Place the cubed butter on top and cut in using the pastry cutter until the entire mixture resembles pea-sized crumbs– a few larger crumbs is OK. Pour the heavy cream mixture on top and stir to combine. You can use your hands to really get it all combined if needed. To use a food processor: Place the flour, confectioners’ sugar, and salt in a food processor. Pulse a few times to blend. Add the cubed butter and pulse until the mixture resembles pea-sized crumbs– a few larger crumbs is OK. Add the heavy cream mixture, then pulse until the dough comes together and forms a ball.
- Place the dough on a lightly floured surface and flatten into a 1-inch thick disc. Wrap the dough in plastic wrap and refrigerate for 1 hour or up to 2 days. (See make ahead tips.)
- Remove dough from the refrigerator and roll out into a 9-inch circle. Place into a greased 9-inch tart pan and press it down into the pan and up the sides until it is even all around. Refrigerate as the oven preheats or for at least 10 minutes. Cold dough is important.
- Preheat oven to 400°F (204°C). Remove crust from the refrigerator, line the inside with foil, and fill with pie weights. The pie weights prevent the crust from puffing up, shrinking, and/or losing shape. (Alternatively, you can freeze the dough and bake from frozen without using pie weights. It will take about 20 minutes to bake if frozen.)
- Bake the crust for 10 minutes, remove crust from the oven, reduce oven heat to 350°F (177°C), and carefully remove the foil and weights. Use a fork to prick a few holes into the bottom of the crust and bake, without weights, for 5-6 more minutes or until lightly golden brown. Allow to cool completely before filling.
- For the cream filling: Using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3 minutes. Set aside. In the same mixing bowl (no need to wipe completely clean), beat the mascarpone for 1 minute on medium-high speed. Add the confectioners’ sugar, vanilla extract, and vanilla bean. Beat on medium-high speed until combined. Fold in the whipped cream. Spread into cooled crust. Refrigerate until ready to garnish with fruit or garnish right away.
- Garnish the tart with fresh fruit. Whisk the optional glaze ingredients together, warm for about 15 seconds in the microwave, then brush on top of the fruit. Slice and enjoy! Leftovers keep well in the refrigerator for a few days.
Notes
- Make Ahead & Freezing Instructions: Prepare the crust through step 3 and refrigerate for up to 2 days or freeze for up to 3 months. Thaw overnight in the refrigerator then let sit at room temperature until easily rollable. You can also prepare and bake the crust, then let the crust cool in the pan to room temperature. Put the tart in the freezer for about 1 hour to let it firm up, then wrap it in plastic and freeze it for up to a month. When ready to serve, unwrap the crust and let it thaw before filling and decorating. The mascarpone cream can also be prepared ahead and refrigerated for up to 3 days before using.
- Special Tools: 9-inch tart pan with removable sides, pastry cutter, and pie weights.
- 2019 Update: The filling ingredients remain the same, but I made a small update as many readers had trouble with the mascarpone curdling with the heavy cream. As now directed in the recipe, beat the heavy cream into stiff peaks then fold into the other ingredients. The filling is much smoother that way.
- Crust adapted from Baking Illustrated.
