This blueberry mascarpone tart screams summer. A sweet pastry crust is filled with a sweetened lemony mascarpone cheese and topped with fresh blueberries.
Blueberry Mascarpone Tart
- Quick Glance
- Quick Glance
- 15 M
- 2 H
- Makes 1 tart
- For the sweet shortcrust pastry
- For the filling and topping
Place the flour, butter, and sugar in a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the ice water and process until the dough just comes together. Turn out onto a lightly floured surface, bring the dough together and flatten into a disc shape. Cover in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350ºF (180ºC). Roll the pastry out between a couple sheets of parchment paper until its 1/8-inch thick. Line a lightly buttered 13-by-3-inch (33-by-9-cm) loose-bottomed rectangular tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes.
Line the pastry with parchment paper, fill with baking weights or uncooked rice, and bake for 10 minutes. Remove the paper and the weights and bake for 10 minutes more or until golden. Let cool to room temperature.
While the crust is baking, make the filling by placing the mascarpone, lemon zest, and sugar in a bowl and mix well.
Spread the filling onto the cooled tart shell, strew the blueberries over the top, and dust with confectioners’ sugar. Behold!
Recipe Testers' Reviews
This blueberry mascarpone tart is beautiful. The filling whips up quite fluffy and not too sweet. It was light, fresh tasting, and lemony. The zest adds a nice tang to the filling and the blueberries make the dessert. The pastry comes together quickly in the food processor. I chilled the dough overnight and made the tart the next day.
I actually made this recipe twice. I used 1 tub of mascarpone cheese and beat everything by hand for the filling. With a little muscle work, the cheese beats up nice and fluffy--no need to bring out the beaters for this.
I preferred to have the filling smoothly spread in the baked shell and then heap on the fresh blueberries. Delish! This is one dessert I plan to keep in my repertoire. I used 457 grams of mascarpone cheese (1 tub) that measured about 1 3/4 cups. I would need a few tablespoonfuls from a second tub to reach the full 2 cups. 'Tis is a dessert I look forward to making again.
I made this blueberry mascarpone tart as a birthday treat for my lovely soon-to-be sister-in-law. Even my extremely health-conscious, professional triathlete brother ate this dessert. Due to their athletic lifestyle, using less than a stick of butter in the crust was highly appealing and bonus points that the dessert contained fruit!
The filling was wonderfully lemony and creamy but still felt light and refreshing. I did not beat the mascarpone with a whisk/beater/mixer, instead I just blended in the sugar and lemon zest with a wooden spoon. The creamy filling played well with the perfectly crumbly shortbread crust.
I used blueberries picked that morning in a local field—plump, juicy, and ripe for the picking and eating. Yum! There wasn't much tart left over to save in the fridge, but one small piece managed to remain in my fridge for a day and a half and it was just as delicious then as the day it was made. I purchased a 14-ounce container of mascarpone (the largest single container I could find at my grocery store) It was just under 2 cups and weighed 396 grams.
This blueberry mascarpone tart was a pretty easy dessert to prepare on a hot summer day! The result was a refreshing, chilled, fruity dessert. Next time I would add more fruits to it, perhaps mixing things up with some raspberries and figs.