Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, chilled and cubed
  • 0.25 cup powdered sugar
  • 1 pinch salt
  • 2 tbsp ice water
  • 8 oz mascarpone cheese, softened
  • 0.5 cup heavy whipping cream, chilled
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup sliced strawberries
  • 0.5 cup blueberries
  • 0.5 cup raspberries
  • 0.25 cup sliced kiwi or mango
  • 15 edible flowers
  • 2 tbsp apricot jam
  • 1 tbsp water

Instructions:

  1. Mix flour, powdered sugar, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together.
  2. Press the dough evenly into a 9-inch tart pan. Freeze for 10 minutes to prevent shrinking.
  3. Line the crust with parchment paper and pie weights. Bake at 375°F (190°C) for 10 minutes, remove weights, and bake for another 5 minutes until edges are pale gold. Cool completely.
  4. Whip the softened mascarpone and powdered sugar until smooth.
  5. Slowly pour in the heavy cream and vanilla, beating on high until stiff peaks form.
  6. Fold in the lemon zest by hand to keep the cream light and airy.
  7. Spread the cream filling into the cooled tart shell.
  8. Arrange sliced strawberries, blueberries, raspberries, and kiwi or mango on top of the filling, decorating with edible flowers.
  9. Heat apricot jam and water in a small saucepan until melted. Brush the glaze over the fruit for a professional finish.
  10. Chill the completed tart for 2 hours before serving.