Posted by Grace Massa Langlois on Friday, 3rd August 2012

When I have a craving for something it seems to be the only thing I can think about. And this week all I could think about was blueberries and pastry. Instead of whipping up my usual fruit tart with crema pasticcera (pastry cream) I wanted something a little different. Unfortunately one member of this household wasn’t very happy that I was straying from the usual but I think I’ve persuaded her (and I say this without much conviction) to at least try the blueberry mascarpone tart minus the lemon curd (mini tarts made especially for Liana). Any time I hint at a citrus dessert I must have an alternative.

Blueberry Tart with crispy sweet pastry, layer of lemon curd and mascarpone cream.

Luckily I prepared enough pastry dough to prepare one large tart and six mini tarts. I have two reasons for always making more than I need, one, it gives me the opportunity to please everyone, and two, there’s always room for one more at the dessert table. I think it comes from growing up in a large Italian family. My mother always made more than enough in case we had an unexpected guest for dinner, which was usually all the time. My parents were always firm believers of the more the merrier.

Blueberry topping in a glass ramekin decorated with a sprig of mint.

My kids stopped asking why I always make enough dinner for six when there’s only the three of us. Now that they’re older they appreciate it much more, “Mom is it okay if …joins us for dinner?” Plus you can never have enough leftovers with a teenage boy in the house (midnight cravings).

Large Blueberry Tart on a white cake stand pictured with Mini Blueberry Tarts in front on a small, gold cake stand.

Whenever I get in the kitchen to bake entertaining is always in the back of my mind. I try and create desserts with my guests in mind. I think I’ve always been a “pleaser”.  This week I had my niece, Laura, in mind. She loves lemon desserts! Unfortunately she won’t be taste testing this tart because she’s spending the summer in Spain (I’m green with envy).

Mise en place, mini pastry tart shells on a wire rack, blueberry topping in a glass ramekin and lemon curd in a jar, for mini blueberry tarts arranged on a multi-coloured green cloth napkin.

Laura sent me a message last week, “Aunt Grace just heading back to Spain. I’ve just landed from spending the week in Paris, you would love it”. I would do just about anything to be jet-setting across Europe right now, wouldn’t you? Oh to be young and carefree again. I’m waiting patiently for the next phase in life when the kids are settled in with their own families and I can hop on a plane and travel without a care in the world.

Berry Tart with layer of lemon curd and mascarpone cream topped with fresh blueberries and decorated with sprigs of mint displayed on a white cake stand.

I started with a simple shortcrust pastry flavouring it with vanilla bean. Blueberries and lemon go really well together because blueberries are intensely flavoured and the lemon helps cut through that. I thought introducing a layer of zingy lemon curd would also help to cut the richness of the mascarpone cream.

Mini blueberry tart garnished with a sprig of mint displayed on a pink and white polka-dotted paper napkin.

I find mascarpone cream on its own quite heavy, the complete opposite of what I had in mind for this tart. To lighten and cut through the richness, I folded in freshly whipped cream. When I entertain in the summer I tend to prepare a lot of grilled meats and I prefer to balance out the meal with something light for dessert.

Cropped photo of a Blueberry Mascarpone Tart on a white cake stand.

Topping the tart with fresh blueberries would be a great finish but I find blueberries are quite thick, cooking them for a short period of time breaks down the thickness but also allows me to introduce a few more flavours like orange and Crème de Cassis. I learned a valuable tip years ago for preparing berry compotes, cook half the berries and fold in the remainder at the very end.  The berries soften but keep their natural shape and when you bite down on them they pop in your mouth releasing their natural juices.

Blueberry Tart decorated with sprigs of fresh mint displayed on a dark wooden board.

Not only does cooking the berries slightly introduce more flavours into the blueberries but it also makes a tasty sweet sauce. To serve I cut the tart into slices and drizzle some of the sweet sauce on top.

Close up photo of a Blueberry Mascarpone Tart decorated with sprigs of fresh mint displayed on a dark wooden board.

Simple Blueberry Mascarpone Tart with a party of flavours, the perfect dessert for summer entertaining.

Five Mini Blueberry-Mascarpone Tarts decorated with sprigs of mint displayed on a wooden board.

Happy Friday!

Blueberry Mascarpone Tart layered with Lemon Curd displayed on white cake stand.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Crostate, Custards, Creams & Mousses, Dolci alla Frutta, Fillings, Frostings & Dessert Sauces, Fruit Desserts, Pastry Doughs & Batter, Pies & Tarts, Recipes, Ricette di Base

Comments (24)

24 Responses to “Blueberry Mascarpone Tart with Lemon Curd”

  1. Liesl Says:

    This looks fantastic!

  2. Amy @ fragrantvanillacake Says:

    Grace, this tart is so beautiful and sounds so delicious! I love citrus and berries together, a match made in heaven! I cannot resist tart lemon curd either ;)!

  3. Marina@Picnic at Marina Says:

    What a lovely dessert to start weekend! Thanks for the recipe, I will definitely try it, although I have to use ricotta as mascarpone is rarely available here. :)

  4. Vera Zecevic - Cupcakes Garden Says:

    Hey Grace! The color of this cake looks wonderful! I don’t know about taste but for me it is wining combination!

  5. Jessie Says:

    Gorgeous! I, too, have been obsessed with blueberry baking. Might as well enjoy them while they are at their best!

  6. Grace Says:

    Exactly Jessie, I love their versatility.

  7. Grace Says:

    Thanks Vera!

  8. Grace Says:

    Marina I went back and forth on whether to use mascarpone or ricotta. By the way learned a great tip when using ricotta, for extra creamy filling pass through a fine sieve before mixing.

  9. Linda Carmical Says:

    OMGoodness! I want to eat this right off the page!

  10. movita Says:

    I have been suffering from the same cravings lately – this blueberry tart looks deeeelightful! (Also, the photos are next level!) Happy weekend!

  11. Ilan (IronWhisk Blog) Says:

    Beautiful photos! I love the new backgrounds.

  12. yumgoggle Says:

    These are adorable treats! I love the mini tarts more than the big one. Although I am sure my tummy would love the bigger one more ;)
    Looks really yummy!
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery Yumgoogle that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  13. Grace Says:

    Hi Ilan, wish I could say they were knew but with some teeth pulling I finally got Liana to go with a white background, now the trick will be getting her to use it more often.

  14. Jenny Says:

    This looks incredible! I actually purchased some tartlet pans about a year ago because I had a bowl of leftover lemon curd and wanted to make something exactly like this. I never did get around to it, but after seeing your photos, I think I may have to!

  15. Ela Says:

    Hi Grace, another winning combination and the photo looks fantastic, I’m sure it tastes delicious. This season’s blueberries are sweet!

  16. Barbara Bamber | justasmidgen Says:

    What a lovely blend of flavors! I like that you’ve lightened everything up with a bit of whipped cream! I also love the beautiful photography here!

  17. Kim Says:

    It has been a while since I visited so this comment is late. I was suprised to see a blueberry recipe without a discussion on the best blueberries to buy. We were talking about a special road trip up north because we like the wild berries from there. Everyone seems to have an opinion. I’d love to hear yours.

  18. Grace Says:

    Kim what I wouldn’t do for a basket of wild blueberries from up north. My husband was from Cochrane, Ontario and his mum (memere) would go blueberry picking quite often. I always thought she was so brave (I’d be too afraid of the bears!). These days I’ve been purchasing berries from my local speciality market or farm stands (unfortunately with my health issues it’s difficult to pick my own and I can’t drive for long periods of time). If I can get someone to drive and help pick I pick up the guide for pick your own farms and take a bit of a road trip and visit the local farms. I live on the outskirts of London (Hyde Park) and there are several farms not too far outside of the city. We used to have an amazing farm market just up the street Bellamere, they were a grow your own market but they also supplied produce from local farmers unfortunately they closed a few years back, how I miss their amazing produce! I also purchase berries from Heemans and I’ve been very happy with their produce. They have pick your own but I believe their blueberries come from local farmers.

    You’ve made a good point about the discussion not leading to where to purchase the best blueberries. I’ve always shied away from discussing where to purchase produce or favourites because my audience is spreading across various countries. Now that you’ve pointed it out and I’ve thought about it a bit more there’s no reason why I can’t have a special post about favourites across Ontario, hopefully others will chime in about their favourites spots local to them. I promise I’ll do better in the future.

  19. Grace Says:

    Thank you so much Barbara, I like to lighten fillings in the summer.

  20. Kim Says:

    Thanks Grace for your post on berries. My comments were in no way a criticism. I was just surprised. Blueberries bring out the passion in people. I enjoy your blog and your book. In fact, when I read your post on the berries, I was making your Brandy-Cherry Cheesecake. I intend to make this blueberry tart on the weekend and use up the rest of the mascarpone cheese in a tiramisu next week. Life is good.

  21. Grace Says:

    Kim I didn’t take it all like criticism but a mere suggestion and I appreciate your making the suggestion. For me I find I’m always asking myself the question, do you think my readers would like to hear about this or that, so it’s really nice when someone chimes in. Can you believe it’s already September, I’m going to miss all the summer produce and this year I didn’t do any canning or freezing, I am going to be kicking myself through the winter months. Do you can or freeze Kim?

  22. Kim Says:

    Hi There–Just in to print the recipe. I make raspberry jam, grape jelly and a concoction of strawberries in white grape jelly that I call spreadable fruit. None of which are good enough to share but are better than store bought. Notice the sweet trend. I used to can dill and bread and butter pickles but they were not as good as the store brands. There is as much sugar in the B&B pickles as the jam so the trend continues. There are 3 pages to this recipe. I won’t make it to the fall festival in the park.

  23. Grace Says:

    Kim are you open to sharing your grape jelly, it’s one of my favourites but I’ve yet to try making it. My parents have grape vines and they will be ready to enjoy soon, would luv to try my hand at it. The recipe appears long but it’s pretty quick, the curd takes the longest to make.

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