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Pluot-Blackberry-Mango Tart

Flaky pastry tarts filled with tangy mascarpone cheese and colorful, delicious fruits—gorgeous on any menu.


22 oz. pie dough

8 oz. mascarpone cheese

3 Tbsp. blackberry jam

Pinch of salt

3 pluots or plums, sliced

1 mango, chopped

1 pint blackberries


Preheat oven to 375 degrees F.

Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; removes pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.

Whip together mascarpone cheese, jam, and salt. Fill tart shells with equal portions of cheese mixture. Top with fruits in a decorative fashion.