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Blueberry Mascarpone Tart

Close-up of a freshly baked blueberry mascarpone tart, topped with fresh blueberries and lemon zest.
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An elegant yet simple blueberry mascarpone tart with a buttery crust, creamy mascarpone filling, and a glossy blueberry topping with lemon zest. This make-ahead tart is perfect for parties, brunch, or as a dessert centerpiece.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2 tablespoons ice water
  • 16 ounces mascarpone cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 pints fresh blueberries
  • 1 tablespoon lemon zest
  • 2 tablespoons blueberry jam, warmed (optional, for glaze)

Instructions

  1. For the crust: In a food processor, combine flour, sugar, and salt. Pulse a few times to combine. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg yolk and ice water. Add this to the food processor and pulse until the dough just begins to come together. Do not overmix.
  3. Turn the dough out onto a lightly floured surface and gently form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  4. Preheat your oven to 375°F (190°C).
  5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
  6. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
  7. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 10-12 minutes, or until the crust is golden brown. Let cool completely.
  8. For the mascarpone filling: In a medium bowl, beat the softened mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. Stir in the fresh lemon juice until just combined.
  10. Spread the mascarpone filling evenly into the cooled tart crust.
  11. Arrange the fresh blueberries over the mascarpone filling.
  12. Sprinkle the lemon zest over the blueberries.
  13. If desired, gently warm the blueberry jam and brush it over the blueberries for a glossy finish.
  14. Refrigerate the tart for at least 1 hour before serving to allow the filling to set.

Notes

  • You can make the tart crust a day in advance and store it in the refrigerator.
  • The mascarpone filling can also be made a day ahead and stored in the refrigerator. Assemble the tart a few hours before serving.
  • For a different fruit topping, consider raspberries or mixed berries.
  • Ensure your mascarpone cheese is at room temperature for a smoother filling.

Nutrition

Find it online: https://devourdish.com/blueberry-mascarpone-tart/