4th of July Fruit Tart
Celebrate Independence Day with this stunning 4th of July Fruit Tart, featuring a buttery crust, creamy mascarpone filling, and a vibrant array of fresh fruits. This delightful dessert not only pleases the eyes but also offers a refreshing burst of flavor that’s perfect for summer gatherings. Easy to prepare and customizable with seasonal fruits, this tart will become the star of your festive celebrations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pre-made shortcrust pastry shell (9-inch)
- 1 cup mascarpone cheese (room temperature)
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries (sliced)
- 1 cup blueberries
- 2 kiwi (sliced)
Instructions
- Preheat oven to 350°F (175°C). Roll out the shortcrust pastry into a tart pan, prick holes in the bottom with a fork, and bake for 15-20 minutes until golden. Let cool completely.
- In a mixing bowl, beat together mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Spread the mascarpone mixture evenly over the cooled tart crust.
- Decoratively arrange sliced strawberries, blueberries, and kiwi on top of the cream layer.
- Chill in the refrigerator for at least one hour before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: - Substitute fresh fruits based on seasonal availability; peaches or raspberries work well. - For extra flavor, add a splash of lemon juice to the cream filling. - Store leftovers in an airtight container in the fridge for up to three days.