Fruit Tart

FOR THE CRUST

1 1/3 c. all-purpose flour

1/4 c. granulated sugar

1/2 tsp. kosher salt

10 tbsp. butter, melted

1/2 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

FOR THE TOPPING

1 c. halved strawberries

1 c. blackberries

1 c. raspberries

2 mandarins

1/3 c. blueberries

1/4 c. apricot preserves

Directions

1. Make crust: preheat the oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth.

2. Prick all over with a fork and bake until golden, 20 to 25 minutes. Let cool completely.

3. 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 almond extract and beat until no lumps remain. Fold in whipped cream.

4. Spread filling over cooled crust and arrange fresh fruit on top.

5. In a small microwave-safe bowl, heat together preserves and 2 teaspoons of water until warmed, 30 seconds. Brush over the tart and refrigerate until well chilled, 2 hours.

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