Tropical Pastry

10 mins Prep Time

30 mins Cook Time

Written By

Stefani Poci

This recipe is sponsored by Wholesale Club.

This summery dessert features an array of tropical fruits on a flakey crust filled with a perfectly sweet mascarpone filling. Topped with an array of fresh, vibrant fruits, each bite has the perfect balance of sweetness and tanginess, making it a refreshing treat for any occasion. This dessert comes together in less than 40 minutes and is made so easy with frozen puff pastry dough. Take advantage of the summer season and customize it with your favourite fruits. Feel free to drizzle the finished product with honey, maple syrup, or a sprinkle of powdered sugar for some extra sweetness.

Perfect for gatherings, parties, or just a fun way to show your pride!

Ingredients

Rainbow Fruit Tart

1 sheet frozen puff pastry dough, thawed in the fridge overnight
1 egg
1 tablespoon water
1 1/2 cups mascarpone
1/4 cup powdered sugar
Zest of 1 orange
1/4 cup orange juice
2 plums, cut in half, pit removed, and sliced
2 strawberries, sliced
1 peach, cut in half, pit removed, and sliced
1 mango, cut in half, skin removed, and sliced
2 kiwis, skin removed and sliced
1/2 cup blueberries

Directions

Rainbow Fruit Tart

8 Steps

Step 1

Preheat the oven to 350°F.
Step 2

Roll out the puff pastry on a parchment-lined baking sheet. Cut a 1-inch border along the perimeter of the pastry to create an edge.
Step 3

In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash along the border of the pastry.
Step 4

Bake the puff pastry for 30 minutes, or until it is puffed and golden brown. Allow it to cool completely.
Step 5

In a mixing bowl, whisk together the mascarpone, powdered sugar, orange zest, and orange juice until smooth and creamy.
Step 6

Once the puff pastry has cooled, gently press down the center to create a well for the filling.
Step 7

Fill the centre of the tart with the mascarpone cream filling.
Step 8

Arrange the sliced plums, strawberries, peach, mango, kiwis, and blueberries on top of the mascarpone filling.