This is a delicious, zesty spring / summer tart that would make a great dessert or sweet treat for all the family. Fresh blueberries work really well in this recipe and go perfectly with the lemon mascarpone mix, but you could easily replace the blueberries with any fruit of your choice. The pastry we used for this was Jus-Rol who have some great pastry recipes to try out on their site. Check them out here.
Below we take you through the steps to making this tasty tart. Try it yourself and enjoy.
- 2 Medium eggs
- 1/2 Pack blueberries, rinsed
- 250g Tub of mascarpone cream
- 2 – 3 Heaped tbsp lemon curd
- 1 Sheet ready rolled puff pastry
- 1 Tbsp demerara sugar
- 1 Level tbsp caster sugar
- Rind of 1/2 lemon
Preparation and cooking time – approx 20 – 30 minutes
1. Prepare your puff pastry:
Unroll the sheet of puff pastry. Crack 1 egg into a bowl and lightly beat. Brush the beaten egg around the edge of your puff pastry, ensuring there is approximately 1 inch border. This will form a glaze when baking. Keep the rest of the egg for the mascarpone mix.
2. Create the lemon mascarpone mix:
In a bowl, mix together 1 egg, mascarpone, caster sugar, lemon zest and lemon curd. Add the remaining beaten egg and combine until smooth.
3. Assemble your blueberry and lemon tart:
Before assembling your tart, pre-heat your oven to 200C. Spoon the mixture onto the puff pastry leaving only the egg-washed border around the edge. Add your blueberries over the lemon mascarpone mix and sprinkle the demerara sugar over the tart.
Place your tart into the pre-heated oven and cook for around 15 minutes until the mascarpone mix has set, and the pastry is golden.
Serve up and enjoy warm or cold. You could also cut up the pastry and make individual portions.
Additional serving suggestions:
- Serve with some fresh berries and a dollop of cream.
- Add a scoop of ice-cream
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