Pluot-Blackberry-Mango Tart

Pluot-Blackberry-Mango Tart



  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.