Receta All Abuzz | Honeyed Blueberry Tart
All Abuzz | Honeyed Blueberry Tart
March 10, 2015 by Suzanne Leave a Comment
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.
It’s practically a miracle, this tart, even with store-bought honey. Will it taste better with honey from my own backyard? It’s anybody’s guess, but it’s honestly so addictive that it hardly seems possible.
If you’re in the neighborhood about a year from now, maybe you can help me figure it out.
Honeyed Blueberry Tart
Recipe type: Dessert
Serves: 6 to 8
Ingredients
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
Instructions
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.
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