Blackberry Mascarpone Tart is a creamy way of showing off summer’s berries. Dark, rich blackberries are dusted in sugar, and nestled in creamy sweetened mascarpone. Enjoy with a cup of coffee or a cool glass of iced tea.
It feels like Autumn is trying to sneak its way in. We had a few days where, if we had working windows, it would’ve been great to sleep with them all open. I love sleeping in a really chilled room, under a pile of blankets.
Of course, it didn’t last long, and we’re back to high-heat summer temperatures. I love Autumn, but it’s just too soon. I’m not ready for pumpkin-spiced everything and jackets and cool evenings.
And there’s the oppressive “Winter is coming,” dread that Autumn also signals. To me, the anticipation of Winter is almost worse than Winter itself. At least until it’s March and everywhere else has had green lawns and sunny days for weeks, and SoDak gets hit with blizzard after blizzard through the end of May.
Not that I’m bitter about it or anything.In trying to hold on to the last vestiges of Summer, I made this Blackberry Mascarpone Tart. It’s my way of enjoying summer while it still lasts.
Of course, in all honesty, the tart is just a vehicle for the mascarpone cream. The berries are there only to lend a shred of healthiness to this dessert.
If you don’t like blackberries, you can easily change up the berries on this tart. I’ve used strawberries, but you could use mixed berries, blueberries, or raspberries.
I would advise to make sure your berries are on the sweeter side. My blackberries were a bit more tart than I’d like, so I dusted the top with extra sugar.
So, while Summer’s still hanging on, make yourself a Blackberry Mascarpone Tart and enjoy its last few days!
For the Crust:
- 1/2 C almond flour/meal
- 1 C pastry flour
- 3 Tbsp. sugar
- 1/2 tsp. salt
- 4 Tbsp. unsalted butter, cold and cut into small pieces
- 1 large egg
- 1 tsp. vanilla
For the Filling:
- 3/4 C heavy cream
- 1 Tbsp. sugar
- 1 Tbsp. vanilla
- 1/2 C mascarpone
- 1 C blackberries, rinsed and patted dry
- 1 tsp. sugar, for dusting (optional)
Preheat the oven to 350 degrees F. Combine the almond meal, pastry flour, sugar and salt in the bowl of a food processor, and pulse a couple times to combine. Add the butter, and pulse until there are pea-sized lumps throughout the mixture. Add in the egg and vanilla, and pulse just until the mixture begins to clump.
With clean and well-floured hands, press the dough into the bottom of an 11 x 7-inch tart pan with a removable bottom. Refrigerate for 10 minutes. Line the shell with a double-thickness of aluminum foil and fill either with pie weights, dried beans or rice, and bake for 15 minutes. Carefully remove the foil and weights, and bake 10 minutes more, or until the bottom and sides are golden. Cool completely on a wire rack.
In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until starting to thicken. Add the vanilla and the other Tbsp. of sugar. Continue whipping on high speed until very thick and fluffy. Fold in the mascarpone.
Spread the filling in the cooled tart shell, and top with the blackberries.
Refrigerate at least 1 hour. Dust the blackberries with additional sugar if desired, before slicing and serving.