Blueberry Mascarpone Tart with Raspberry Compote

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

 

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Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

Author: Amanda Powell

Serves: 1 tart

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

1. 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.
2. 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.
3. If the dough is not coming together, add in the tablespoon of water and mix well until a dough forms.
4. 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.
5. 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

1. 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

1. Mix together the mascarpone, whipping cream, sugar, lemon zest, and vanilla together. Beat until stiff peaks form.

To Assemble

1. 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.

Notes

Tart shell from Johnny Iuzzini's Sugar Rush

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