Monday, May 26, 2014
I never really loved blueberries until two summers ago. You see, we went strawberry picking a bit too late in the season -- there were hardly any strawberries worth taking home with us, which would have been depressing if there hadn't also been blueberries to pick. They were the best blueberries I've ever had. Ever. We feasted on them for days, freezing some for later when we could eat no more.
Now I dream of blueberry season. And since it's almost here, I know you'll need a great, simple recipe to help you shovel as many as you can directly into your mouth. And this is it. I found this at Real Simple, but quickly made a couple of changes to make it even better. It doesn't take much to make the blueberries truly shine with this easy peasy tart. The puff pastry does all the work, I swear. You could easily make this with cream cheese instead of mascarpone, but mascarpone is much lighter on the tongue and really lets the sweet and mellow taste of the blueberries be the star of the show.
Not a blueberry fan? This would be delicious with pretty much any berry you adore. Raspberries and blackberries, in particular. Peaches could be good, too. Mmmmm...
Blueberry Mascarpone Tart
Adapted from Real Simple
1 sheet frozen puff pastry, thawed
egg wash (1 egg beaten with 1 tsp. water)
8 oz. mascarpone cheese, at room temperature.
1/4 c. heavy cream
1 tsp. lemon zest
1/2 tsp. lemon juice (optional)
3 heaping Tbsp. powdered sugar
2 c. fresh blueberries
2 tsp. lemon juice
1 Tbsp. vanilla sugar (can substitute regular sugar)
Preheat oven to 375º and line a baking sheet with parchment paper. Unfold thawed puff pastry and press the seams flat. Score the pastry on all sides about 1" from the edge to create a crust for the tart. Dock (prick) the inside section all over with a fork. This should allow the edges to puff more than the middle, making a lovely crust. Brush with the egg wash, and sprinkle all over with turbinado sugar.
Bake for 18 - 20 minutes, or until golden. Remove from oven and let cool.
Meanwhile, combine mascarpone, cream, lemon zest, lemon juice, and powdered sugar in a large bowl. Whip until well combined and slightly fluffy. Set aside.
In a small bowl, combine blueberries, lemon juice, and vanilla sugar until blueberries are coated and sugar has dissolved.
When the pastry has cooled, make sure the inside section is depressed. You may need to re-score the lines for the crust and gently press on the inside to flatten it down a bit. Spread the mascarpone mixture evenly in the depressed section, then top with the blueberries -- be sure to leave behind any juices that may have collected in the bottom of the blueberry bowl, as they could make the tart soggy. Top with additional lemon zest for garnish, if desired.
Cut into squares and serve immediately, or chill until ready to serve.