I’ve made this blueberry tart several times when I needed something quick and fresh, without the hassle of elaborate crusts or a lot of dishwashing. What I love most is the combination of the tender almond crust and the simple mascarpone cream. It always comes out with a rustic edge, but that’s exactly what I think suits this recipe. If I have good blueberries, there’s really no need for anything complicated.
Quick Info
Total Time: About 1 hour and 40 minutes (including chilling time)
Preparation Time: 20-25 minutes of active work
Baking Time: 20-25 minutes
Servings: 6-8, depending on how large you cut the slices
Difficulty: Easy
Recipe Type: Rustic blueberry tart, suitable for dessert or snack
Ingredients
For the crust:
100 g cold butter, cubed
150 g flour
80 g ground almonds
1 tablespoon lemon-flavored sugar
2 tablespoons sugar
2-3 tablespoons cold milk (just enough to bring the dough together)
a pinch of salt
1/2 teaspoon baking powder
Filling:
250 g mascarpone
100 g fine sugar
vanilla extract (to taste)
blueberries (the quantity isn’t specified, but I cover the tart surface with an even layer)
Instructions
1. Start with the crust. Combine the flour, ground almonds, both types of sugar, baking powder, and a pinch of salt in a bowl. Mix just enough to distribute evenly.
2. Add the cold, cubed butter. Rub it in with your fingertips until the mixture resembles coarse crumbs. Don’t overdo it to avoid warming the butter.
3. Add 2 tablespoons of cold milk and try to gather the dough into a ball. If it doesn’t come together, add another tablespoon of milk, just enough to make it cohesive and not sticky to your hands.
4. Wrap the dough in plastic wrap and refrigerate for at least an hour. The colder it is, the easier it will be to work with later.
5. Once chilled, transfer the dough onto a piece of parchment paper. Roll it out into a round shape about 0.5 cm thick. If it’s not perfectly round, I don’t stress about it.
6. Place the paper with the dough into the tart pan.
7. For the filling, mix the mascarpone with the sugar and vanilla extract. Beat just enough to dissolve the sugar and achieve a smooth cream. Taste to see if you need more sugar.
8. Spread the mascarpone cream in the center of the crust, leaving about 4-5 cm of the edges bare. It doesn’t need to be perfectly spread, just enough to cover the base.
9. Scatter the blueberries over the mascarpone cream. Use enough to cover the cream well, but without making a thick layer.
10. Fold the edges of the dough over the filling to form a loose border. The dough may tear slightly, but you can press it together with your fingers; it doesn’t need to be very neat.
11. Bake the tart in the oven at 180°C (my oven is electric) for 20-25 minutes. The crust should be lightly golden around the edges, while the center remains soft.
12. After baking, let the tart cool completely in the pan. The crust is fragile at first, but it firms up as it cools and can be sliced easily.
Why I Make This Recipe Often
I love it because it’s simple, there’s no need to roll out or cut the crust perfectly, and it works with any seasonal fruit. The almond crust adds a nice texture, and there’s no need to beat eggs or bake in multiple stages. It’s a great tart for those moments when I want something quick without dirtying too many dishes.
Tips and Variations
Tips
If the butter is very cold, the crust will be flakier. It’s best not to overwork the dough.
If the dough is too dry, add milk one tablespoon at a time.
Don’t cover the entire surface with filling; leaving the edges bare helps them bake better and look more rustic.
It’s important to cool the crust in the pan. Freshly baked, it’s too soft to move.
Substitutions
Ground almonds can be replaced with ground walnuts or hazelnuts if you prefer a different flavor.
If you don’t have lemon-flavored sugar, you can use regular sugar with a little grated lemon zest.
For the filling, ricotta cheese can replace mascarpone for a different texture, but the final taste will be less creamy.
Variations
It also works well with other soft fruits: raspberries, blackberries, thinly sliced apricots.
You can sprinkle some almond flakes on top before baking for extra texture.
Serving Ideas
A slice of tart is good on its own, but it can also be served with a little sour cream or Greek yogurt on the side.
You can dust powdered sugar on top before serving for a more festive look.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, just make sure to drain them beforehand so they don’t release too much liquid while baking.
2. Do I have to use mascarpone?
No, you can substitute with ricotta or a mixture of cream cheese, but the taste will be slightly different.
3. Can I make the crust without almonds?
Yes, you can use just flour, but the texture and flavor will be simpler.
4. Can I freeze the tart after baking?
I do not recommend it; the crust becomes soft upon thawing, and the cream changes texture.
5. What if I don’t have lemon-flavored sugar?
Regular sugar with a little grated lemon zest works just as well.
Nutritional Values
Estimate for one slice (out of 8 servings): approx. 320-350 kcal
Carbohydrates: 30-35 g
Protein: 5-6 g
Fats: 20-22 g
These are just approximate values. It also depends on how much sugar you use, how many blueberries you add, and how large you cut the slices. The almonds and mascarpone increase the fat content, but the portion is still balanced for a dessert.
Storage and Reheating
The tart keeps well in the fridge for up to 2 days in a covered container. The crust remains flaky if you don’t leave it uncovered. I do not recommend reheating in the oven, as the cream softens and the crust becomes soggy. It’s best served at room temperature or chilled, straight from the fridge.
Quick Info
Total Time: About 1 hour and 40 minutes (including chilling time)
Preparation Time: 20-25 minutes of active work
Baking Time: 20-25 minutes
Servings: 6-8, depending on how large you cut the slices
Difficulty: Easy
Recipe Type: Rustic blueberry tart, suitable for dessert or snack
Ingredients
For the crust:
100 g cold butter, cubed
150 g flour
80 g ground almonds
1 tablespoon lemon-flavored sugar
2 tablespoons sugar
2-3 tablespoons cold milk (just enough to bring the dough together)
a pinch of salt
1/2 teaspoon baking powder
Filling:
250 g mascarpone
100 g fine sugar
vanilla extract (to taste)
blueberries (the quantity isn’t specified, but I cover the tart surface with an even layer)
Instructions
1. Start with the crust. Combine the flour, ground almonds, both types of sugar, baking powder, and a pinch of salt in a bowl. Mix just enough to distribute evenly.
2. Add the cold, cubed butter. Rub it in with your fingertips until the mixture resembles coarse crumbs. Don’t overdo it to avoid warming the butter.
3. Add 2 tablespoons of cold milk and try to gather the dough into a ball. If it doesn’t come together, add another tablespoon of milk, just enough to make it cohesive and not sticky to your hands.
4. Wrap the dough in plastic wrap and refrigerate for at least an hour. The colder it is, the easier it will be to work with later.
5. Once chilled, transfer the dough onto a piece of parchment paper. Roll it out into a round shape about 0.5 cm thick. If it’s not perfectly round, I don’t stress about it.
6. Place the paper with the dough into the tart pan.
7. For the filling, mix the mascarpone with the sugar and vanilla extract. Beat just enough to dissolve the sugar and achieve a smooth cream. Taste to see if you need more sugar.
8. Spread the mascarpone cream in the center of the crust, leaving about 4-5 cm of the edges bare. It doesn’t need to be perfectly spread, just enough to cover the base.
9. Scatter the blueberries over the mascarpone cream. Use enough to cover the cream well, but without making a thick layer.
10. Fold the edges of the dough over the filling to form a loose border. The dough may tear slightly, but you can press it together with your fingers; it doesn’t need to be very neat.
11. Bake the tart in the oven at 180°C (my oven is electric) for 20-25 minutes. The crust should be lightly golden around the edges, while the center remains soft.
12. After baking, let the tart cool completely in the pan. The crust is fragile at first, but it firms up as it cools and can be sliced easily.
Why I Make This Recipe Often
I love it because it’s simple, there’s no need to roll out or cut the crust perfectly, and it works with any seasonal fruit. The almond crust adds a nice texture, and there’s no need to beat eggs or bake in multiple stages. It’s a great tart for those moments when I want something quick without dirtying too many dishes.
Tips and Variations
Tips
If the butter is very cold, the crust will be flakier. It’s best not to overwork the dough.
If the dough is too dry, add milk one tablespoon at a time.
Don’t cover the entire surface with filling; leaving the edges bare helps them bake better and look more rustic.
It’s important to cool the crust in the pan. Freshly baked, it’s too soft to move.
Substitutions
Ground almonds can be replaced with ground walnuts or hazelnuts if you prefer a different flavor.
If you don’t have lemon-flavored sugar, you can use regular sugar with a little grated lemon zest.
For the filling, ricotta cheese can replace mascarpone for a different texture, but the final taste will be less creamy.
Variations
It also works well with other soft fruits: raspberries, blackberries, thinly sliced apricots.
You can sprinkle some almond flakes on top before baking for extra texture.
Serving Ideas
A slice of tart is good on its own, but it can also be served with a little sour cream or Greek yogurt on the side.
You can dust powdered sugar on top before serving for a more festive look.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, just make sure to drain them beforehand so they don’t release too much liquid while baking.
2. Do I have to use mascarpone?
No, you can substitute with ricotta or a mixture of cream cheese, but the taste will be slightly different.
3. Can I make the crust without almonds?
Yes, you can use just flour, but the texture and flavor will be simpler.
4. Can I freeze the tart after baking?
I do not recommend it; the crust becomes soft upon thawing, and the cream changes texture.
5. What if I don’t have lemon-flavored sugar?
Regular sugar with a little grated lemon zest works just as well.
Nutritional Values
Estimate for one slice (out of 8 servings): approx. 320-350 kcal
Carbohydrates: 30-35 g
Protein: 5-6 g
Fats: 20-22 g
These are just approximate values. It also depends on how much sugar you use, how many blueberries you add, and how large you cut the slices. The almonds and mascarpone increase the fat content, but the portion is still balanced for a dessert.
Storage and Reheating
The tart keeps well in the fridge for up to 2 days in a covered container. The crust remains flaky if you don’t leave it uncovered. I do not recommend reheating in the oven, as the cream softens and the crust becomes soggy. It’s best served at room temperature or chilled, straight from the fridge.