This Honeyed Blueberry Tart mingles honey’s distinctive sweetness with flavorful roasted berries and smooth mascarpone cream.
Soon we’ll be doing our part to help pollinate the neighborhood — we’re getting bees! I couldn’t resist celebrating with this Honeyed Blueberry Tart, which gets a triple dose of honey from the inside out.
Roasting blueberries tossed with honey, lemon, and rosemary kicks up their flavor; layered over honey-infused mascarpone cream, these deeply flavored berries mean business. A simple pat-in-the-pan pine nut crust rounds out the subtle resinous hints from the rosemary.
If you’re in the neighborhood about a year from now, maybe you can help me figure it out.
- Tart Crust
- 7 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup toasted pine nuts, coarsely chopped
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- Honeyed Blueberries
- 4 cups fresh blueberries
- 1 lemon, zested and juiced (reserve zest for post-roasting)
- 2 tablespoons honey, plus more for drizzling
- pinch salt
- 3 large sprigs fresh rosemary
- Mascarpone Cream
- 8 ounces mascarpone
- ¼ cup honey
- ¼ cup heavy cream
- pinch salt
- To make the crust, mix butter, sugar, salt, pine nuts, and vanilla in a medium bowl. Add flour and stir until just blended. Press the dough evenly over the bottom and up the sides of a 9½-inch tart pan with a removable bottom. Generously prick the bottom and sides with the tines of a fork. Bake in the lower third of an oven preheated to 350° F until the crust is pale golden, about 20 to 25 minutes. Cool completely.
- To roast blueberries, toss berries with lemon juice, honey, salt, and rosemary on a rimmed baking sheet lined with foil. Roast in oven preheated to 400° F until very tender and just starting to collapse, 10 to 15 minutes. Remove from oven. Discard rosemary sprigs (it's okay if a few leaves remain with the blueberries). Set aside to cool to room temperature.
- For the cream filling, whisk together mascarpone, honey, cream, and a pinch of salt in the bowl of a stand mixer until smooth and thick, taking care not over-beat. Scrape mixture into the cooled tart crust, spreading it evenly to the edges.
- Strain the blueberries over a small bowl. In a separate bowl, toss blueberries gently with reserved lemon zest and a pinch of salt.
- Top cream-filled tart crust with blueberries and drizzle with additional honey. Garnish with fresh rosemary sprigs, if desired, and serve with remaining juices.