Blueberry Mascarpone Tart

 This recipe is from the Spring 2018 issue of the Magnolia Journal. I've made this three times and I've loved it just as much every single time! I've made my own slight adjustments to fit the equipment I have in my kitchen and I've reworded some portions of this recipe from the original.






(Makes about 9 servings)
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) butter, cut into small chunks
1/2 cup heavy cream
6 Tablespoons powdered sugar
1/2 cup mascarpone cheese
1 teaspoon lemon zest
1 teaspoon lemon juice
3 cups fresh blueberries


For Crust:
In a mixer (I used my KitchenAid with the dough hook attachment), combine flour, 1/2 cup powdered sugar, 1 tsp. lemon zest, orange zest, and salt. Combine on medium to high setting, stir mixture, and mix again on medium setting to ensure all ingredients are thoroughly blended. Add butter. Mix until the mixture comes together to form a ball. Press dough into a 14x4.5-inch tart pan (see note below) with removable bottom, no need to grease the pan. Press dough all the way up the edges of the tart pan. Chill for 20 minutes. Preheat oven to 350℉. Bake tart shell 18-20 minutes, or until golden brown. Let cool in pan.


For Filling:
In a bowl, beat the heavy whipping cream and the 6 Tbsp. powdered sugar with a mixer on medium, until soft peaks form (tips curl). Do not over-mix! Add mascarpone cheese, 1 tsp. lemon zest, and lemon juice. Beat until combined. Pour filling into cooled tart shell. Top with blueberries.
Press bottom of pan so that the tart is released from the outer edge of the pan (this may require twisting the pan to loosen it, similar to the motion to release ice from a tray). Cut into portioned pieces.



Bon Appétit!




Link to the exact tart pan I use.

Link to download the recipe card.
- Click on Spring 2018 issue