Right now, my house is like a zoo. We have one very large puppy. The dog is bigger than N when she is on all four. On her hind legs, she is about my height…. And she is only 9 months old (check out her picture on my Instagram). We have our cat, Midnight. And my sister brought over a little kitten she found. Now, our cat does not like other animals. She won’t hurt them, but she doesn’t want them around and will make that known. This whole time, she’s been eyeing the puppy who keeps trying to play with her, and starts all kind of hissing and running around the house when she hears the kitten. The puppy will be gone in a couple of days once she is done her training. I am hoping the kitten will be gone soon. One of my friends offered to adopt her and can hopefully pick her up tomorrow. I can’t wait because I am hella allergic to cats and dogs (which sucks because I love animals), so my eyes are puffy and beet red and I can’t stop sneezing. I’ve built up immunity to Midnight, but every other animal puts me into allergy hell.
I’ve wanted to make this tart for so long. Whenever I see a blueberry tart with mascarpone, I start drooling uncontrollably. It was only a matter of time before I made my own version. This is the perfect spring and summer tart because of how light and simple it is to make. You can make most of the tart, or at least do a lot of the prep, a day or so ahead. That is always a win in my book. This tart has a wonderful buttery crisp crust. The mascarpone filling is smooth and velvety with a bright hint of lemon. And the raspberry compote is slightly tart with a subtle ginger kick that perfectly compliments the sweet bursts of juice from the blueberries.
Confession: I made a bit of a boo-boo when with the tart (what else is new?) You see, I just finished placing all the blueberries on the tart before I remembered that I was supposed to brush the top of the mascarpone filling with the raspberry compote. Annnnd, the compote was too thick to drizzle over the blueberries. Oops. If you make this tart, I recommend not forgetting that step and lightly brush the mascarpone with the compote, or you can leave it on the side like I did and add the compote to each individual slice. Either way, the compote really completes this tart.
Blueberry Mascarpone Tart with Raspberry Compote
Ingredients
For the Tart Shell
- ¾ cup unsalted butter cut in cubes and chilled
- ⅓ cup sugar
- 2 egg yolks
- 2 cups all-purpose flour
- ¼ kosher salt
- 1 tablespoon cold water optional, if needed
For the Raspberry Compote
- 1 cup raspberries fresh or frozen
- 1 tablespoon sugar
- Pinch of salt
- ½ teaspoon fresh grated ginger
For the Filling
- 1 cup mascarpone chilled
- ⅓ cup whipping cream very cold
- ¼ cup sugar
- Zest of one lemon finely chopped
- 1 teaspoon vanilla extract
- 10 oz fresh blueberries
Instructions
For the Tart Shell
- In a stand mixer, toss the butter and sugar together. Beat on medium until smooth and there are no lumps. Add in the egg yolks, mixing in each yolk thoroughly.
- In a separate bowl, whisk the flour and sprinkle the salt over the flour. Slowly pour the flour into the butter mixture while the mixer is on low. Once all the flour is added, beat until the flour is thoroughly mixed in.
- If the dough is not coming together, add in the tablespoon of water and mix well until a dough forms.
- Divide the dough into two and flatten into rectangles or a circle if you are using a circular tart pan (you will only use one of these discs in this recipe. You can keep the other disc in the refrigerator for two weeks, or in the freezer for up to a month. Chill for one hour. Once the dough has chilled, roll out one of the discs of dough until it is large enough to fit your tart pan. Place in the tart and trim the edges as needed. Chill again for another 30 minutes.
- Preheat the oven to 375 degrees F. Prick the tart bottom and sides with a fork. Fill with pie weights (or line with parchment paper and place dry beans or rice to weigh the tart down). Bake for 10 – 15 minutes, or until a light golden brown. Remove the weights and set aside to cool.
For the Raspberry Compote
- In a small saucepan, add the raspberries, sugar, salt, and ginger. Heat on medium for about 5 minutes and mash the raspberries occasionally. Set aside to cool.
For the Mascarpone Filling
- Mix together the mascarpone, whipping cream, sugar, lemon zest, and vanilla together. Beat until stiff peaks form.
To Assemble
- Fill the tart with the mascarpone filling. Brush the mascarpone with a thin layer of the compote. Top with the blueberries. Chill for about 30 minutes before serving. Can keep in the refrigerator in an air tight container for up to 3 – 5 days.
Liz says
¼ kosher salt--that's what it says above.
UH-OH, 1/4 what? Teaspoon? Tablespoon? I"m guessing teaspoon.
Josie says
This looks beautiful, like a work of art! Love it! 🙂
Holly Waterfall says
ABSOLUTELY stunning!! Came across your post in the yummly group, and I just had to tell you how beautiful of a tart this is. Those blueberries really pop!
Amanda says
Thank you!! That means the world to me! It's even more delicious than it looks 🙂
Joanne Bruno says
So many animals! I'm allergic to cats and dogs also and it really stinks. My mom has a dog and I've built up tolerance to her, but otherwise I am a hot mess around them!
This tart is just GORGEOUS. I can totally see why you've been salivating over it!
Ashley @ Big Flavors from a Tiny Kitchen says
OMG this is absolutely stunning! And now I'm craving this tart BIG TIME!
Christina @ Bake with Christina says
That tart looks SO delicious Amanda!! I love the blueberries with the mascarpone - sounds and looks amazing!! Pinned 🙂
Kaitlin says
How lovely!! I've never had blueberries and mascarpone together, but it sounds heavenly. I can't wait to make this!
NellieBellie says
Love this tart so much! It just screams summer! And I also really appreciate how simple this recipe is. Also, you have stunning photos!
Amanda says
This tart is just too pretty!!! I can't wait to try out your recipe!
Medha @ Whisk & Shout says
This tart is lovely! I love berries and creamy marscapone 🙂
Beeta @ Mon Petit Four says
This tart is beautiful, Amanda, with or without the compote on it! And a mascarpone filling sounds divine! I have to ask too, where did you get that beautiful blue striped linen? I'm in love!
Amanda says
Thank you!! I purchased the linen at Home Goods, actually. And at a very reasonable price. It also came with a plain blue stripe linen with no words.
Beeta @ Mon Petit Four says
Of course!! All roads lead back to Home Goods - my fave! Thank you!! 🙂
Ala says
I'm sorry you're so allergic to animals – I'm in the same boat as you! Though I certainly haven't had the chance to keep dogs and cats in the home anyway. I hope it all works out! I am also just so excited about this Tart; marscapone and blueberries in a tart = an epic combo!
Traci | Vanilla And Bean says
The components of this tart sounds fabulous, Amanda! And it's really not too fussy... perfect for a Spring evening. Hope you're feeling better soon... it must be frustrating to be allergic, but have a desire to be with animals.
Krayl @ An Appealing Plan says
GORGEOUS! With so many Blueberries around this is the perfect recipe to showcase them!
Kim (Feed Me, Seymour) says
This is almost too pretty to eat! Almost. 😉