To make filling:

• In a medium saucepan, toss all ingredients and stir to coat fruit. Place over medium-high heat and cook, stirring frequently, until sugar is dissolved and the fruit starts to soften. Set aside.

To make tarts:

• Grease 4-3" tart tins with butter. Roll out pastry dough and with a 4" round, cut out 4 circles. Press dough circles into each tart tin.
• Divide the fruit mixture between the 4 tart tins - do not over-fill. Place on a baking sheet and bake at 400ºF for until fruit is bubbling and pastry is golden, about 13-18 minutes. Let cool completely, then remove from tart tins. Serve topped with Mascarpone Whipped Cream and more lime zest.

Mascarpone Whipped Cream: In a small bowl mix 1 cup whipping cream, 1/3 cup Mascarpone cheese, 1/4 cup confectioner's sugar, 1 tsp vanilla, 1 tsp cornstarch. Whip on high until stiff peaks form.