Everyone needs a go-to fruit tart recipe in their arsenal, and this recipe is just that. It’s unique and different featuring an olive oil crust and amaretto mascarpone filling, but it’s also incredibly adaptable and can be served for a variety of occasions. Finish the tart with a quick brush of apple jelly for stunning a glossy finish!
Olive oil tart crust
Not only is this tart crust far healthier than most, but it’s also a hell of a lot easier to make. Other than a spice grinder, you only need one bowl and one spatula—that’s it, not even a food processor! No chilling and no blind baking required. I mean come on. If you aren’t in it for the health, at least be in it for the ease of prep!
Step-by-step process for making the olive oil tart crust
- Grind coconut sugar into a powder in a spice grinder (or use confectioners’ sugar).
- Combine flour, sugar, rosemary (if using), and salt in a large bowl.
- Using a spatula or wooden spoon, mix oil and water into the flour mixture until combined and mixture looks slightly crumbly.
- Crumble three-quarters of the dough mixture into the bottom of a tart pan with a removable bottom. Press the dough into an even layer.
- Crumble the remaining dough around the edges of the pan; press into the sides in an even thickness.
- Bake the tart crust until golden brown and firm to the touch, about 35 minutes.
Creamy fruit tart filling
Once you have a fully baked tart crust you’re ready to whip up the creamy filling! Instead of pastry cream, this fruit tart recipe features an easier creamy whipped filling that’s light yet decadent.
- Unflavored gelatin—important for setting the filling
- Heavy cream, chilled—whipped for the base of the filling
- Mascarpone, chilled—to add creamy Italian goodness
- Honey—just a touch of sweetness
- Amaretto liqueur (optional)—a soft almond flavor
- Pure almond extract—more almond flavor, if you don’t use the amaretto, use a bit more almond extract
- Pure vanilla extract—to add some more flavor to the filling
Step-by-step process for making the filling
- Hydrate the gelatin in water for 5 minutes. Meanwhile measure out the rest of the filling ingredients.
- Warm the gelatin in the microwave then add it to the bowl of stand mixer fitted with the whisk attachment. Add the cream, honey, amaretto, almond extract, and vanilla extract.
- Whip the cream mixture on medium-low speed until foamy, increase speed to medium-high and whip just until stiff peaks form.
- In a small bowl, combine the mascarpone with a couple spoonfuls of the whipped cream mixture until mostly incorporated. Then fold mascarpone mixture into remaining whipped cream mixture just until combined.
- Evenly spread filling into cooled tart crust; refrigerate 30 minutes. Meanwhile, prep your fruit.
- Arrange fruit over tart as desired, then brush with melted apple jelly, if using. Return tart to refrigerator and chill 30 minutes more.
Fruit tart glaze
Brushing the fresh fruit with some melted apple jelly is a quick and easy way to elevate the tart—the added sheen is stunning!
But the quick finish is more than just an appearance thing, it also acts as a “glue” or sorts to hold the fruit in place. Because you don’t want that fruit moving around after you’ve taken the time to place it just right! Plus, if the fruit rolls around then the beautiful white filling will start to get mucked up.
How do you glaze a fruit tart?
No special equipment or process required—you just need some apple jelly. Place a few spoonfuls of jelly in a small glass bowl and microwave until fluid, 10–15 seconds. Working quickly, use a pastry brush to brush/lightly dab the jelly over the fruit.
Can I make this ahead of time?
This fresh fruit tart is best eaten on the same day as it’s made. Though, if you must, you can make it up to 1 day ahead of time.
Alternatively, if you want to jumpstart the process you can bake the crust up to 1 day ahead of time. If you do this, store the baked crust at room temperature once fully baked.
How to store a fresh fruit tart
Since this tart should be made and served on the same day, you can either store it at room temperature or in the refrigerator. Be sure to refrigerate any leftovers you may have.
Can I freeze this fruit tart?
This fruit tart, and most fruit tarts, should not be frozen. Freezing this tart will destroy not only the filling but the beautiful fruit as well.
I have not tested this, but if you want to get a jumpstart on the cooking process you can make the dough for the crust ahead of time. Form the dough into a 4-inch disk, wrap tightly in plastic and store in the refrigerator for up to 1 day.
Here, I topped the tart with a combination of fresh summer berries, but play around with seasonal fruit so you can make this year-round.
- Make it classic: skip the almond and amaretto and top the tart with kiwi, strawberries, blueberries, clementines, and/or raspberries.
- Make it elegant: skip the almond and amaretto and instead add some vanilla bean paste to the filling. Top the tart with berries, chocolate shavings, and edible flowers.
- Make it lemony: add the zest of a lemon to the mascarpone whipped cream, skip the amaretto and almond extract, and add a splash more vanilla. Skip the rosemary in the crust.
- Make it zesty: love citrus in general? Add a combination of lemon, lime and orange zest to the filling. Skip the amaretto and almond and add a bit more vanilla. Skip the rosemary in the crust.
- Make it tropical: add lime zest to the filling, skip the amaretto and almond and instead add some coconut extract. Top the tart with pineapple and toasted coconut. Skip the rosemary in the crust.
- Add some spice: add warm spices to the crust and the filling, just a pinch or so of cinnamon, nutmeg, and/or clove will do the trick.
- Make it wintery: top the tart with orange slices, pomegranate arils, and/or candied cranberries.
- Give it a fall twist: top the tart with honeyed apples, pears or persimmons.
What fruit is best for a fruit tart?
I love topping this tart with a mixture of fresh berries, but depending on the time of year and availability—and your personal preference—it may not make sense to top this with berries. The type of fruit used is not a hard-and-fast rule, use whatever you like or can find!
Not sure what to use? Here are some ideas, try mixing and matching a few that are in season and locally available!
- Stone fruit: peaches, apricots, nectarines, plums, and/or cherries
- Tropical: pineapple, kiwi, and/or mango
- Citrus: Blood oranges, Cara Cara oranges, clementines, grapefruit, and/or tangelo
- Orchard: apples, pears, quince, and/or persimmons
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A toasty nutty whole-wheat olive oil crust holds a creamy whipped filling infused with almond flavor. Topped off with fresh berries, rosemary and a thing glaze, this is the ultimate fruit tart recipe!
Olive Oil Tart Crust
- 5 tablespoons coconut sugar
- 1 ¾ cups whole-wheat pastry flour (210 grams)
- 2 teaspoons chopped rosemary (optional)
- ¼ teaspoon table salt
- ⅓ cup extra-virgin olive oil
- 1 ½ tablespoons cold water
- ½ teaspoon unflavored gelatin
- 2 teaspoons water
- ¾ cup heavy cream, chilled
- 2 tablespoons honey
- 1 tablespoon amaretto liqueur (optional)*
- ½ teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 4 ounce mascarpone, chilled
- 1 cup blueberries
- ½ cup raspberries
- ½ cup blackberries
- Chopped fresh rosemary, mint or tarragon
- 1 tablespoon apple jelly, optional
Heat oven to 350ºF with rack set in middle position.
For the crust, grind coconut sugar in a spice grinder until finely ground into a powder.
Whisk together ground coconut sugar, flour, rosemary, and salt. Using a spatula or wooden spoon, mix oil and 1 ½ tablespoons water into the flour until combined and mixture looks slightly crumbly.
Crumble three quarters of the dough into the bottom of a 9-inch tart pan with removable bottom. Press dough into an even thickness lining the bottom of the pan. Crumble and scatter remaining dough around the edge of the pan; firmly press dough up and into the edge into an even thickness.
Bake crust on a rimmed baking sheet until deep golden brown and firm to touch, 30–35 minutes, rotating halfway through. Transfer sheet to a wire rack and let crust cool completely.
For the filling, sprinkle gelatin over 2 teaspoons water in a small bowl and let sit until softened, about 5 minutes. Microwave gelatin mixture until bubbling around edges and gelatin dissolves, 10–15 seconds.
Increase speed to medium-high and whip just until stiff peaks form, 3–4 minutes.
Place mascarpone in a small bowl, add a few scoops of the whipped cream mixture to the mascarpone and fold to combine. Transfer mascarpone mixture to bowl with remaining whipped cream mixture and gently fold in until combined.
Spread mascarpone cream evenly into cooled tart crust; refrigerate tart until filling has set a bit, about 30 minutes. Arrange berries and rosemary on tart as desired.
Microwave jelly, if using, until fluid, about 10 seconds. Using a pastry brush, dab melted jelly over fruit.
Chill assembled tart in refrigerator at least 30 minutes more or up to 4 hours.
To serve, remove outer ring or tart pan, slide a thin metal spatula between tart and and tart pan bottom, and carefully slice tart onto a serving platter or cutting board.
*If you leave out the amaretto, I recommend increasing the almond extract to ¾ teaspoon
COCONUT SUGAR: If you do not have coconut sugar or do not want the added step of having to grind it, you can try this recipe with confectioners’ sugar (powdered sugar). I have not tested this, but it should work just fine.
Keywords: fruit tart, fruit tart recipe