St Paddy’s Fruity Rainbow Tart
Welcome to another installment of “Payton’s Pastries”. She added so much spring freshness to our home with her tart creation. Enjoy!
I was very excited for the month of March because I automatically knew what I was going to do: a fruit rainbow tart. A rainbow is just so iconic for St. Patrick’s Day and tarts are really fun to make, so I knew it was perfect for this month’s blog. The mascarpone filling was not as smooth as I had hoped, but this recipe was still super good. This website is my go-to website for any recipe that I might use. It usually has good reviews and has helpful comments at the bottom from other people that have used it.
There are a few things that you might need to make this dessert or that will make your life a lot easier when making it. One thing would be a tart pan that has a removable bottom. If you are planning on displaying your tart and might not want the stainless steel sides of the pan, this is for you. It is super easy to take off and will make your tart look so much more delicious. Another thing that you might find helpful is a lemon juicer. I honestly didn’t know I would use it as often as I do in baking, but lemon juice is something that you will most likely need to make anything tart or with a lemon taste.
I got this recipe from delish, an amazing website that I mentioned earlier. Here it is!
For the crust:
- 1 1/3 cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp. kosher salt
- 10 tbsp. butter, melted
- ½ tsp. almond extract
For the filling
- 1/2 c. heavy cream
- 1 (8-oz.) container mascarpone cheese
- 4 oz. cream cheese, softened
- 1/2 c. powdered sugar
- Juice of 1/2 lemon
- 1/2 tsp. almond extract (Instead of almond extract, I used vanilla because I like the flavor better, but you could use either one)
- Make crust: preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and extract and stir until dough forms. Press mixture into a 10 inch tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.
- Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.
- Make filling: In a medium bowl using a hand mixer beat heavy cream until stiff peaks form. In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and extract and beat until no lumps remain. Fold in whipped cream.
- Spread filling over cooled crust and arrange fresh fruit on top.
- In a small microwave-safe bowl, heat together preserves and 2 teaspoons water until warmed, 30 seconds. Brush over tart and refrigerate until well chilled, 2 hour.
The fruits that I used were the following:
- Red: strawberry
- Orange: orange
- Yellow: pineapple
- Green: kiwi
- Blue: blueberry
- Purple: grapes
Of course, you can make alterations according to what fruits you enjoy, these are just suggestions. One thing that I put on my rainbow was clouds. I used my extra mascarpone filling and put little dollops on top using a spatula and spread it around to make clouds. And that’s how to make your St. Patrick’s Day rainbow fruit tart! Happy baking!