Gluten Free Blueberry Mascarpone Tart
Prep time
Cook time
Total time
A blueberry tart, richly made to stay together with mascarpone cheese.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 36 ounces frozen blueberries
  • 1 cup sugar
  • juice of one lemon
  • cinnamon stick
  • ⅛ teaspoon fresh nutmeg
  • ½ cup water
  • 2 tablespoons instant tapioca
  • 8 ounces mascarpone cheese
  1. Make pie crust. Refrigerate while making the filling.
  2. Put all the ingredients except the mascarpone cheese into a sauce pan and cook for ten minutes to 15 minutes.
  3. Remove cinnamon stick. Cool.
  4. While cooling, preheat oven to 400 degrees F.
  5. Take half of the mixture and put in a food processor with mascarpone cheese.
  6. Add to the rest of the berries.
  7. Take out dough and let rest for 10 minutes. At this point, it should be warm enough to roll, but not so warm it's sticky.
  8. Flour and roll between two pieces of plastic wrap or parchment paper.
  9. Put into tart pan.
  10. Add filling and bake for 40 minutes or until crust is golden.
  11. Optionally, you can use some of the dough to make cut outs for decorative purposes.
  12. Cool completely.
  13. Serve at room temperature. Refrigerate.
Recipe by Spinach Tiger at