If you’ve bake the tart shell in advance, this scrumptious tart comes together in just a few minutes. A light, orange-scented mascarpone mixture replaces traditional pastry cream in the filling—another big time saver.
| 1 | recipe | Pate Sablée crust |
| Mascarpone-Orange Filling | ||
| 8 | ounces | mascarpone cheese |
| 1/3 | cup | chilled heavy cream |
| 1/4 | cup | sugar |
| 1/2 | teaspoon | orange zest |
| 3–4 | cups | sliced peaches, strawberries, blueberries, raspberries, blackberries, etc. |
| 2 | tablespoons | strained apricot marmalade |
| 2 | tablespoons | orange liqueur (such as Grand Marnier) or orange juice |
Preheat oven to 375 °
1. Beat together the mascarpone, cream and sugar with an electric mixer at high speed until the mixture holds stiff peaks, about one minute.
2. Evenly spread filling into the baked and cooled crust.
3. Decoratively layer the fruit on top.
4. Combine marmalade and liqueur or orange juice in a small saucepan.
5. Simmer, stirring often, until marmalade is melted and mixture is well combined.
6. Using a pastry brush, gently coat the fruit with glaze.
Note: The tart can be refrigerated for 2–3 hours before serving, but should be brought back to room temperature for serving.
