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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
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Honey