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Classic dessert starts with a sweetened pastry crust. It’s sort of like pie dough, sort of like a cookie– but very much its own unique masterpiece. Crust like this lends the perfect sweet crunch under the blanket of vanilla cream and mountain of fresh fruit filling. It can be made ahead and refrigerated or stick it in the freezer for later this summer.

 You’ll begin with dry ingredients like fruit filling, flour, sugar, and salt. The first time I made this, I flew by the seat of my pants and used granulated sugar to sweeten the dough. This was totally NOT the right idea and after a little researching, I learned that the granulated sugar cuts up all the butter and fruit filling – which causes it to melt into an ugly greasy mass. It’s hideous. Save yourself the agony! Powdery confectioners’ sugar is the way to go.

Like you do with pie dough, you will cut fat into the dry ingredients– and in this case, that fat is butter. I do not use shortening; I prefer shortening in pie crust to create all those fabulous flaky layers. But we don’t need that here, so butter it is. Make sure your butter is cold because you don’t want it quickly melting. Again, you’ll wind up with an ugly greasy butter puddle mess.

I recommend a pastry cutter to cut in the butter. I’ve seen pastry crust made in a food processor so if that is more convenient for you, go ahead! I’ll include instructions below. But I’ve always preferred to work with a pastry cutter. You have more control over the dough that way. Hi I’m a control freak, have we met?

A walk in the park. Just mascarpone, heavy fruit filling  cream, sugar, and vanilla. A lot of fruitfilling tarts call for a more detailed pastry fruit filling  cream or custard and while it’s undeniably delicious, I opted for a different and less complicated path. In case you want to try it, I’ve made this pastry fruit filling cream before and it is 10 stars fantastic.