Apple & Mascarpone Tart

French

This apple and mascarpone tart pairs a buttery shortcrust base with a smooth, lightly vanilla cream and thinly sliced apples arranged in a rosette.

It bakes golden, slices neatly once chilled, and feels effortlessly elegant.

Apple & Mascarpone Tart on Shortcrust Pastry (Easy Rosette Tart)

Bonjour tout le monde,

This apple and mascarpone tart on buttery shortcrust is my go-to when I want something that feels special without spending all day in the kitchen.

It’s a showstopper after dinner, yet just as lovely at afternoon tea with the family and a mug of hot chocolate.

The base bakes crisp and crumbly, while the mascarpone cream stays smooth, softly sweet, and rich without feeling heavy.

Thinly sliced apples fan out into a golden rosette, giving that bakery-worthy finish with minimal effort.

For the prettiest top, slice the apples evenly and overlap them tightly.

The tart is also make-ahead friendly: once chilled, it sets neatly and cuts into clean slices, perfect when guests are coming.

This version comes from my friend Lunetoiles, and I recommend it wholeheartedly.

If you love mascarpone, you’ll be in heaven, and you can always try my sponge-base variation for a different texture.

Serve it chilled, or warm, with vanilla ice cream. A drizzle of caramel or whipped cream works beautifully too here.

Ingredients for a delightful apple tart

For the shortcrust pastry

• 150 g all-purpose flour: helps create a tender, crisp crust.
• 1 pinch baking powder: keeps the pastry slightly lighter.
• 50 g sugar: for a gently sweet dough.
• 75 g soft unsalted butter: soft, not melted, for proper “sanding.”
• 1 egg yolk: adds richness and better structure.
• 1 tbsp water: add just enough to bring the dough together.

For the filling

• 4 apples: choose apples that hold their shape (Golden, Pink Lady, Elstar).
• 200 g mascarpone: best at room temperature for a smooth cream.
• 3 eggs: set the filling so it slices cleanly.
• 35 g sugar: sweetens without overpowering the apples.
• 35 g light brown sugar: adds a caramel note.
• 1 sachet vanilla sugar: or use vanilla extract if you prefer.

For the top finish

• 25 g unsalted butter: for shine and a lightly caramelised finish.
• 25 g sugar: helps the apples glaze and brown.

Step-by-step: How to make Apple & Mascarpone Tart

1) Make the shortcrust pastry

• Food processor method: Add all pastry ingredients to the bowl and mix just until the dough forms a ball. Don’t overwork it.
• By hand: Combine flour, baking powder, and sugar in a bowl. Add soft butter and rub with fingertips until sandy. Mix in egg yolk and water just until the dough comes together.
• Shape into a ball, wrap, and chill for 1 hour so it rolls out easily.

2) Make the mascarpone filling

• Preheat the oven to 170°C / 340°F.
• Whisk the eggs with both sugars and vanilla sugar.
• Add mascarpone and whisk until smooth and lump-free.

3) Assemble

• Roll the dough on a lightly floured surface (or between baking paper) and line your tart pan.
• Prick the base with a fork.
• Pour in the mascarpone cream.
• Peel and thinly slice the apples, then arrange them in an overlapping rosette.

4) Bake and finish

• Bake for about 40–45 minutes, until set and lightly golden.
• A few minutes before the end, brush the top with melted butter mixed with sugar.
• Continue baking until the apple edges are golden brown.

Troubleshooting (quick fixes)

• Crust shrinking / base puffing up: Chill the dough well, avoid stretching it in the pan, and prick the base. If needed, blind bake briefly.
• Grainy or runny filling: Use mascarpone at room temp and avoid overbaking; the centre should still slightly wobble.
• Apples browning too fast / rosette collapsing: Slice evenly and thinly, overlap neatly, and avoid thick slices that won’t bend.

Storage, freezing, and serving

• Fridge: Keep covered for 2- 3 days. It often tastes even better on day 2 once fully chilled.
• Freezing: Possible, but the cream can change texture slightly. Freeze slices wrapped well; thaw overnight in the fridge.
• Serving: Lovely cold or slightly warm, with whipped cream, vanilla ice cream, or a drizzle of caramel.

FAQ : frequently asked questions

• Can I use store-bought pastry and still get a crisp base? Yes, choose all-butter pastry and keep it cold before baking.
• How thin should the apple slices be for a neat rosette? Very thin and even so they bend and overlap cleanly.
• How do I stop the crust from getting soggy? Add a very light layer of ground almonds or fine cookie crumbs under the filling.
• Can I reduce the sugar? Slightly, yes, keep enough to balance the apples and ensure good set.
• Is it easy to transport? Yes, once fully chilled. Use a rigid cake carrier.
• Can I make it the day before? Absolutely, chilling improves clean slicing and flavour.

 Other desserts to try

• Classic Chocolate Tart
• Rhubarb Almond Tart
• The best Key Lime Pie Recipe: Homemade classic