Fresh Fruit Tart

Name: Fresh Fruit Tart
Yield: Serves 8
Ingredients: 1 1/3 cups (6 2/3 ounces), all-purpose flour; 1/4 cup (1 3/4 ounces), sugar; 1/8 teaspoon, salt; 10 tablespoons, unsalted butter; 2 tablespoons, water; 1/3 cup (2 ounces), white baking chips; 1/4 cup, heavy cream; 1 teaspoon, grated lime zest plus 7 teaspoons juice (2 limes); Pinch, salt; 6 ounces (3/4 cup), mascarpone cheese, room temperature; 2 ripe, peaches, peeled; 20 ounces (4 cups), raspberries, blackberries, and blueberries; 1/3 cup, apricot preserves

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Appears in Cook's Illustrated July/August 2017

Desserts or Baked Goods

Fruit

Make Ahead

Tarts

SERVES8

TIME1½ hours, plus 1 hour cooling and ½ hour chilling

has video

WHY THIS RECIPE WORKS

By trading the traditional rolled pastry and pastry cream filling for easier, faster alternatives, we produced a fresh fruit tart that is as appealing to make as it is to eat. Stirring melted butter into the dry ingredients yielded a mallea...

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