Pluot-Blackberry-Mango Tart

Pluot-Blackberry-Mango Tart


  • 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


  1. Preheat oven to 375°F.
  2. Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; remove pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.
  3. Whip together mascarpone cheese, jam, and salt. Fill tart shells with equal por ons of cheese mixture. Top with fruits in a decorative fashion.