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Recipe details

Yellow Melon, Tomato, Plum and Mascarpone Fruit Tart

EN RU

A small crisp butter tart filled with sweetened mascarpone, a glossy cooked tomato-plum topping, and fresh yellow melon. The tomato is simmered with plum and lemon until its savory edge becomes a balanced fruit-jam note.

≈ 292 kcal/100 g · ≈ 759 kcal/serving

55 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

all-purpose flour100 g
cold unsalted butter, diced40 g
granulated sugar for dough20 g
beaten egg15 g
mascarpone30 g
powdered sugar for mascarpone20 g
ripe yellow melon, peeled and seeded70 g
ripe plum, pitted and diced60 g
ripe tomato, seeded and diced50 g
granulated sugar for fruit20 g
lemon juice5 ml

Cookware and utensils

14 cm tart pan with removable bottom
baking sheet
parchment paper
mixing bowl
small saucepan
rolling pin
oven

Directions

01
Heat the oven to 190°C/375°F.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
190°C/375°F oven
02
Rub the butter into the flour and sugar until crumbly.
Products
all-purpose flour — 100 g; cold unsalted butter, diced — 40 g; granulated sugar for dough — 20 g
Action
rub in
Time
3 min
Temperature
cool room temperature
03
Knead in the beaten egg just until a dough forms.
Products
beaten egg — 15 g
Action
knead
Time
2 min
Temperature
cool
04
Roll the dough to 3 mm thick and line the 14 cm tart pan.
Products
all-purpose flour — 100 g; cold unsalted butter, diced — 40 g; granulated sugar for dough — 20 g; beaten egg — 15 g
Action
line
Time
5 min
Temperature
cool
05
Bake the empty crust until golden and firm.
Products
all-purpose flour — 100 g; cold unsalted butter, diced — 40 g; granulated sugar for dough — 20 g; beaten egg — 15 g
Action
bake
Time
16 min
Temperature
190°C/375°F oven
06
Cool the crust for 5 minutes.
Products
No products at this step
Action
cool
Time
5 min
Temperature
room temperature
07
Simmer the tomato, plum, fruit sugar, and lemon juice until thick and glossy.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 60 g; granulated sugar for fruit — 20 g; lemon juice — 5 ml
Action
simmer
Time
8 min
Temperature
medium-low stovetop heat
08
Mix the mascarpone with the powdered sugar.
Products
mascarpone — 30 g; powdered sugar for mascarpone — 20 g
Action
mix
Time
2 min
Temperature
cool
09
Spread the mascarpone over the cooled crust.
Products
mascarpone — 30 g; powdered sugar for mascarpone — 20 g
Action
spread
Time
2 min
Temperature
cool
10
Spoon the warm fruit mixture over the mascarpone.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 60 g; granulated sugar for fruit — 20 g; lemon juice — 5 ml
Action
top
Time
2 min
Temperature
warm, not hot
11
Arrange the yellow melon over the tart and serve.
Products
ripe yellow melon, peeled and seeded — 70 g
Action
arrange
Time
5 min
Temperature
chilled or cool

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