Fresh Fruit Tart

Name: Fresh Fruit Tart
Ingredients: 1 1/3 cups (6 2/3 ounces/189 grams), all-purpose flour; 1/4 cup (1 3/4 ounce/50 grams), sugar; 1/8 teaspoon, salt; 10 tablespoons, unsalted butter; 2 tablespoons, water; 1/3 cup (2 ounces/57 grams), white baking chips; 1/4 cup, heavy cream; 1 teaspoon, grated lime zest plus 7 teaspoons juice (2 limes); Pinch, salt; 6 ounces (170 grams/3/4 cup), mascarpone cheese, room temperature; 2 ripe, peaches, peeled; 20 ounces (567 grams/4 cups), raspberries, blackberries, and blueberries; 1/3 cup, apricot preserves

Desserts or Baked Goods
Fruit
Make Ahead
Fruit Desserts
Tarts
Easter

By Lan Lam ･ Appears in Cook's Illustrated July/August 2017, America's Test Kitchen TV

A showpiece when whole, a classic fresh fruit tart rarely retains its good looks when sliced—a pity, when it takes hours to make. A new approach was in order.

SERVES 8

TIME 1½ hours, plus 1 hour cooling and ½ hour chilling

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