Gluten Free Blueberry Mascarpone Tart
This is just a little bit of a departure from my blueberry pie. It’s made to stay together in tart form, ready for a dollop of whipped cream. I’m giving you the gluten free option, but you can find a non-gluten free tart crust option here, or use a regular pie crust
The magic to the blueberry filling is mascarpone. It’s mixed in with half of the filling in a food processor until fairly smooth then added into the rest of the whole berry filling.
Just when I thought I might be done with blueberry pie, (my favorite), this idea came to mind. Notice in the picture, it actually does stay together, unlike a blueberry pie. This makes it especially nice for a small dinner party or brunch item. It’s not too sweet, but just enough of a dessert to be satisfying. I also like tarts over pies when I want a neat slice. I use this tart pan.
You could add in some homemade whipped cream. I suggest this recipe for a stable whipped cream which will stay put, under a day’s refrigeration. You can skip the decorative crust on top if you want to put whipped cream.
The recipe will make a little more tart dough than needed for a 9 inch tart, and enough for a 9 inch pie, bottom crust only.
I usually make a small tart as a taster when I make a big one, and there will be enough dough for that.
It may seem odd to bring you blueberries in December, but it’s a nice addition to your dessert table. I’ve added in a cinnamon stick and freshly ground nutmeg, which pushes forth some Christmas flavor.
Aside from blueberries, we also traditionally have these grain free coconut cupcakes at Christmas time.
What’s YOUR Christmas dessert table look like?
Sometimes I make smaller tarts, which are nice when serving individually. These are five inch tart pans.
You might also like this gluten free lemon tart.
- 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
- Make pie crust. Refrigerate while making the filling.
- Put all the ingredients except the mascarpone cheese into a sauce pan and cook for ten minutes to 15 minutes.
- Remove cinnamon stick. Cool.
- While cooling, preheat oven to 400 degrees F.
- Take half of the mixture and put in a food processor with mascarpone cheese.
- Add to the rest of the berries.
- 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.
- Flour and roll between two pieces of plastic wrap or parchment paper.
- Put into tart pan.
- Add filling and bake for 40 minutes or until crust is golden.
- Optionally, you can use some of the dough to make cut outs for decorative purposes.
- Cool completely.
- Serve at room temperature. Refrigerate.