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5 from 1 vote

Honeyed Blueberry Tart

Course: Dessert
Servings: 6 to 8


  • Tart Crust
  • 7 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1/2 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
  • 1/4 cup honey
  • 1/4 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.