Blueberry Mascarpone Tart


Fresh, juicy berries and luscious, creamy mascarpone join together in a delicious treat that's very easy to prepare. Only the crust needs to be baked, and the filling goes together in minutes. It can even be assembled a day in advance of serving.

For extra blueberry flavor, serve individual slices of the tart with a drizzle of Blueberry Lemongrass Syrup. For a change of pace, try a combination of 8 ounces of mascarpone and 1 cup of lemon curd for the filling, and substitute the zest of 1 lemon for the vanilla. For an easy and delicious crust, try our Sweet Pastry Crust.


1   Sweet Pastry Crust (for a 9-inch tart pan)
16 ounces mascarpone
1/2 cup confectioner's sugar (sifted)
1 teaspoon pure vanilla extract
2 cups fresh blueberries
1 dash Blueberry Lemongrass Syrup (optional)


Position a rack in the lower third of the oven and preheat to 400 degrees F.

For the pastry: Roll the pastry dough into an 11-inch circle. Fit the dough into a 9-inch tart pan with a removable bottom. Wrap the excess dough over the edge of the tart pan (to keep it from sliding down while baking). With a fork, prick the bottom of the dough in 4 or 5 places. Line the dough with a piece of parchment paper and fill the shell with pie weights or dried beans. Place the tart on a rimmed baking sheet and bake for 18 minutes. Remove the pie weights and paper, then return the tart pan to the oven. Bake until the crust is lightly golden, 6 to 10 minutes. Remove from the oven and let the crust cool completely.

For the filling: Place the mascarpone in a bowl and add the confectioner’s sugar, beating to blend. Stir in the vanilla and mix well. Transfer the mascarpone filling to the cooled shell and smooth with an offset spatula. Arrange the berries in concentric circles or whatever decorative pattern you like. Refrigerate the tart, covered, until serving time. Remove the side of the tart pan and then cut the tart into wedges. Drizzle each serving with some of the Blueberry Lemongrass Syrup, if you like.



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