I love the simple joys of summer. Waking up at 6:30am to go to the Minneapolis farmer’s market on a Saturday morning isn’t one of them, though. But as much as I moan and groan when getting up to go, once I am there I am in my happy place. I have my favorite vendors that I go to every weekend. One for fresh herbs and greens. The other is this family that has the most amazing fruits and vegetables. They even have hard to find fruits for this part of the world like, passion fruit, starfruit, lychee, and mangoes the size of my cats head. Keep in mind his head is bigger than a softball. Then there is another stall that has the most amazing root vegetables. They are big, fresh, sweet, and the potatoes are so fresh you can peel the skin off with just light pressure of your finger.
On this most recent trip I was really eyeballing some rhubarb for a trifle that I will be making soon for a good friend’s housewarming party when my eye caught onto these big plump blueberries. I knew right away I wanted to do a sweet and light tart if for anything but a chance to make this fantastic almond sour cream pastry I have been using lately for sweets. It is flaky, easy to work with an almost unnoticeable shrink if handled properly.
To me, blueberries and mascarpone are one of those combinations that always turns out amazing no matter how they are combined. Enjoy!
|Blueberry Mascarpone Tart|
- 1 large egg
- 1 tsp vanilla paste
- 2 tbsp sour cream
- 40g powdered sugar
- 160g all purpose flour
- 40g almond meal/flour
- Pinch of salt
- 90g cold unsalted butter, cubed
- 8 oz mascarpone cheese
- 3 oz heavy whipping cream
- Zest of 1 lemon
- Powdered sugar to taste ¼ to ⅔ cup
- 1-2 pints of ripe blueberries, washed and dried
- In a small bowl combine the egg, vanilla, and sour cream until well combined and refrigerate.
- In your food processor mix the powered sugar, flour, almond meal and salt. Pulse until combined. Add in the cold butter and combine in short pulses until it forms small to medium size clumps, about the size of peas. Add in half of the egg mixture and pulse until combined, slowly add more 1 tsp at a time until the dough begins to form together in a ball.
- Turn the dough out onto a lightly floured surface. Shape into a rough size of your tart pan and ½″ thick, so round disk for a round tart pan, and rectangular for a rectangle tart pan. Wrap in cling film and refrigerate 2 hours or overnight.
- When you’re ready to roll our your tart dough, lightly flour your work area and roll into the desired shape of your tart pan. Flour as needed to prevent sticking, making sure your crust is 2-3″ wider then the base of your pan. Using the rolling pin, gently lift the crust and unroll into the tart pan. Fit the pastry into the sides and trim off any excess. Place the tart pan into the freezer, and preheat your oven to 400°F (or 200°C). Once your oven is well heated for about 20 min, remove the dough from the freezer lightly prick with a fork around the sides and base of the dough. Line with wax paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and bake for 10-15 min more until the base is a nice golden brown in color. Let cool until room temperature. Fill as desired.
- Whisk the heavy cream in a medium-sized bowl until it begins to form soft peaks. In another medium-sized bowl, mix the mascarpone and lemon zest. Sweeten with ¼ cup of powered sugar. Fold in the whipped cream to the cheese mixture in 3 parts. Once all incorporated, taste and add more powered sugar until desired sweetness is achieved. Pour the mixture into the baked and cooled tart shell. Sprinkle the top with blueberries. Refrigerate 1 hour before serving.