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tart set on parchment paper with berries scattered around

Fresh Fruit Tart with Mascarpone Whipped Cream & Whole-Wheat Olive Oil Crust

  • Author: Lauren Grant
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes + 1 hour cooling time
  • Total Time: 2¼ hours
  • Yield: 1 (9-inch) tart, 8 servings 1x


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.

Using a stand mixer fitted with the whisk attachment, whip cream, honey, liqueur, vanilla extract, almond extract, and gelatin mixture on medium-low speed until foamy, about 1 minute.

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

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