Honeyed Blueberry Tart

By Suzanne
March 9, 2015
2 Comments


Author Notes: This tart mingles honey's distinctive sweetness with tart berries and smooth mascarpone cream. Roasting blueberries tossed with honey, lemon, and rosemary kicks up their flavor; layered over honey-infused mascarpone cream, these deeply flavored berries mean business. A simple pat-in-the-pan pine nut crust (inspired by Alice Medrich's foolproof shortbread crust) rounds out the subtle resinous flavor from the rosemary.Suzanne

Makes: one 9 1/2-inch tart

Ingredients

Tart Crust

  • 7 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup toasted pine nuts, coarsely chopped
  • 1 teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour

Tart Filling

  • 4 cups blueberries
  • 1 lemon, zested and juiced, divided
  • 1/2 cup honey, divided
  • 3 sprigs rosemary
  • 8 ounces mascarpone
  • 1/4 cup heavy cream
  • salt

Directions

  1. To make the crust, mix butter, sugar, salt, pine nuts, and vanilla extract in a medium bowl. Add flour and stir until just blended. Press the dough evenly over the bottom and up the sides of a 9½-inch tart pan with a removable bottom. Generously prick the bottom and sides with the tines of a fork. Bake in the lower third of an oven preheated to 350° F until the crust is pale golden, about 20 to 25 minutes. Cool completely.
  2. To roast blueberries, toss berries with lemon juice, 2 tablespoons of the honey, and rosemary sprigs on a rimmed baking sheet lined with foil. Roast in an oven preheated to 400° F until very tender and just starting to collapse, 10 to 15 minutes. Remove from oven. Discard rosemary sprigs (it's okay if a few leaves remain with the blueberries). Set aside to cool to room temperature.
  3. For the cream filling, whisk together mascarpone, 1/4 cup of the honey, heavy cream, and a pinch of salt in the bowl of a standing electric mixer until smooth and thick, taking care not over-beat. Scrape mixture into the cooled tart crust, spreading it evenly to the edges.
  4. Strain the cooled blueberries over a small bowl. In a separate bowl, toss blueberries gently with reserved lemon zest and a pinch or two of salt.
  5. Top cream-filled tart crust with blueberries and drizzle with remaining honey. Garnish with fresh rosemary sprigs, if desired, and serve with reserved berry juices.

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Reviews (2) Questions (0)

2 Comments

Lauren M. March 11, 2015
Wow! This look amazing. Love the idea of a pine nut crust.
 
Author Comment
Suzanne March 12, 2015
Thanks, Lauren! The pine nut crust works well here and with other recipes as well! I totally recommend it!