Baked Mascarpone and Blueberry Tart with Almond Crust
A delicate tart featuring a smooth mascarpone filling accented by fresh blueberries and a nutty almond crust. This french-inspired desserts ready in about 70 minutes layers all-purpose flour, ground almonds, cold and cubed unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 6 tbsp, cold and cubed unsalted butter
- 3 tbsp granulated sugar
- 2 tbsp cold water
- 8 oz mascarpone cheese
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh blueberries
- for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, combine 1 cup all-purpose flour, 1/2 cup ground almonds, 3 tbsp granulated sugar, and 6 tbsp cold cubed unsalted butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Step 2: Add 2 tbsp cold water and gently mix until the dough just comes together. Press the dough evenly into a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 15 minutes.
- Step 3: Bake the crust for 15 minutes until golden at the edges. Remove and let cool slightly.
- Step 4: In a mixing bowl, whisk 8 oz mascarpone cheese, 1/4 cup heavy cream, 1 tsp vanilla extract, and 2 large eggs until smooth and creamy.
- Step 5: Pour the mascarpone filling into the cooled crust and scatter 1 cup fresh blueberries evenly on top.
- Step 6: Return the tart to the oven and bake for 25-30 minutes until the filling is set but slightly wobbly in the center.
- Step 7: Remove from oven and let cool completely. Dust with powdered sugar before serving.
Frequently asked questions
How long does Baked Mascarpone and Blueberry Tart with Almond Crust take to make?
Total time is about 70 minutes (25 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Mascarpone and Blueberry Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Mascarpone and Blueberry Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mascarpone and Blueberry Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mascarpone and Blueberry Tart with Almond Crust?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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