Blueberry and Mascarpone Tart

A delicious way to start or end any day of the week.  A fast and easy (almost no baking) treat for the summer fruits and berries.  You can also make this one the night before and chill overnight.  Now that’s breakfast for those on the go.

Blueberry and Mascarpone Tart

Ingredients

• 1 Crust Pastry Dough
• 1 C. Mascarpone Cheese
• 1/3 C. Heavy Cream
• 1/4 C. Sugar
• 3 C. Blueberries
• 2 T. Blueberry Marmalade (may substitute Orange Marmalade) *
• 2 T. Cassis

(Substitute any berry you choose or a berry combination)

*  Blueberry Marmalade from www.freakinflamingo.com

Preparation

1. Roll out dough on a floured surface (approx. 11″ round; 1/8″ thick); fit into a 9″ tart pan with a removable fluted rim; trim and prick the bottom of shell all over (chill for about 30 min.)
2. Line shell with foil and fill with pie weights or raw rice; bake at 375 degrees for about 20 minutes; remove weights and foil and bake 10 more minutes until golden; cool completely on a wire rack
3. Whisk the mascarpone, cream and sugar until mixture holds stiff peaks; spoon into shell and spread evenly
4. Simmer the marmalade and liqueur until reduced to about 3 T; pour over the berries; gently coat the berries evenly with a rubber spatula
5. Spoon the berry mixture over the mascarpone mixture; chill for about 2 hours

(Serves 8)

Recipe from www.epicurious.com