Cooking

Tart with Mascarpone cream and blueberries

Mid Summer with all the variety of fresh and locally grown produce is the most indulging time of the year! It is a time of the year when I do most of my baking even though I am not a baker nor a big fan of sweets, but the juicy and colorful fruits encouraged me to do something more then just eat them straight from the basket! Today’s recipe is very fast and easy to make and when chilled it makes a wonderful desert on a hot day.

You will need:

For the crust:

2 cups flour ( I used unbleached spelt flour )

3/4 cup + 2 Tbsp butter

1/2 cup sugar

round baking dish

parchment paper ( for 2 circles)

bag of pie weights or dry beans, peas

For the cream:

2 cups whipping cream 30%

4 Tbsp sugar

1 small container Mascarpone cheese 275 g

1/4 tsp vanilla extract

1 lb blueberries

This is how you do it:

In a large bowl place flour, butter and sugar. Combine together with fork or pastry blender until it has a bread crumbs like texture. Using hands combine all ingredients and create a ball. Wrap the dough in plastic wrap or waxed paper and place in the fridge for about 30 minutes. Preheat oven to 200C/400F. Lay the bottom of a baking dish with a parchment paper. You can roll the dough with a rolling pin or like I did, break off small pieces of dough and cover the bottom and sides of a baking dish. Either way it works great. Pierce with a fork. Place another parchment paper circle on top of the dough, spread evenly beans or peas and bake for 25-30 minutes. Let cool down completely, remove beans and parchment.  In the meantime prepare the cream. In a bowl combine Mascarpone cheese with sugar, vanilla and cream and beat with electric mixer until whipped cream consistency. Spread the cream evenly on the cooled crust. Decorate with blueberries and enjoy!

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In a large bowl place flour, butter and sugar. Combine together with fork or pastry blender until it has a bread crumbs like texture.

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Using hands combine all ingredients and create a ball. Wrap the dough in a plastic wrap or waxed paper and place in the fridge for about 30 minutes.

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You can roll the dough with a rolling pin or like I did, break off small pieces of dough and cover the bottom and sides of a baking dish.

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Pierce with a fork

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Place another parchment paper circle on top of the dough, spread evenly beans or peas and bake for 25-30 minutes. Let cool down completely, remove beans and parchment.

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