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5 from 2 votes

Gluten Free Blueberry Mascarpone Tart

A blueberry tart, richly made to stay together with mascarpone cheese.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts



  • 36 ounces frozen blueberries
  • 1 cup sugar
  • juice of one lemon
  • cinnamon stick
  • 1/8 teaspoon fresh nutmeg
  • 1/2 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.