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Honey Mascarpone Tarts with Plums and Blackberries

Kasey Pillo
Sweet and crumbly shortcrust filled with fluffy and decadent mascarpone and topped with tart and sweet seasonal fruit.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 Mini Tarts


  • Mini tart pans or large tart pan


Shortcrust Pastry

  • 200 grams All-purpose flour about 1 ½ cups
  • 115 grams Unsalted Butter About ½ cup
  • 1 pinch Salt
  • 2-4 Tbs Water

Plum and Blackberry Compote

  • 1 cup Blackberries
  • 4-5 medium Plums
  • ¾ cup Sugar
  • 1 Tbs Corn Starch
  • ¼ tsp Cinnamon
  • 2 pinch Salt
  • 1 pinch Black Pepper

Mascarpone Cream

  • 8 oz Mascarpone
  • 2 Tbs Honey
  • 2 Tbs Brown Sugar
  • 1 cup Heavy Cream
  • ½ tsp Vanilla Extract or Vanilla Bean Paste
  • Sprinkle of Thyme for garnish optional


To make the shortcrust pastry:

  • Prepare 12 3-4 inch pie tins by greasing with butter or shortening and lightly flouring. Preheat oven to 350°.
  • Place flour, salt, and butter in the bowl of a food processor*. Pulse until sandy. Add the yolk and pulse a few more times to combine. Add water 1 Tbs at a time and pulse until it just starts to come together.
  • Form dough into 2 disks, wrap in plastic wrap, and chill for at least 30 minutes.
  • Roll dough to ¼ thickness and cut into circles slightly larger than your tart tins. Gently lay circle into tin and press into sides. Prick bottom a few times with a fork, and chill in fridge for 15 min. Repeat for all remaining tins. Alternatively, you can use one large tart tin.
  • Bake for 20-25 minutes or until lightly golden. Let cool.

To make the plum and blackberry compote:

  • Preheat oven to 350°
  • Halve or quarter plums and remove pits. In a large mixing bowl, combine sugar, corn starch, salt, cinnamon, and black pepper. Add in fruit and thyme and toss to coat. Pour into an 8X8 baking pan.
  • Bake for 30-35 minutes, stirring occasionally, until plums are soft but still hold their shape and juices are thickened. The blackberries will be mostly dissolved. Let cool.

To make mascarpone cream:

  • Whisk together mascarpone, honey, brown sugar, and vanilla until smooth
  • In the bowl of your stand mixer, or in a separate bowl using an egg beater, whip cream to stiff peaks.
  • Gently fold cream into mascarpone mixture until combined.

To assemble:

  • Add 2-3 Tbs of mascarpone cream to shell and use the back of a spoon to push cream to edges (use as much or as little as you like, but I like it to be slightly mounded).
  • Make a small depression in the center for the fruit. Add a spoonful of fruit on top, allowing the sauce to drizzle over the sides.*


  • If you do not have a food processor you can cut the butter into the flour/sugar/salt with a pastry cutter, 2 knives, or rub the butter in using your fingers. Then work the yolk and water in with your hands.
  • Alternatively, if you prefer more fruit than cream, you can reverse the order by filling the tart with the fruit and topping with the mascarpone cream. If you would like a thicker fruit filling to make it easier to slice, you can add an extra teaspoon of corn starch. 
Keyword Mascarpone, Seasonal Fruit, Shortcurst, summer dessert, Summer fruit, tarts