Blackberry Tart with Honey Mascarpone Filling

Each week when I do the grocery shopping, I make a routine stop in the berry section and check to see if there are any good sales going on.  I just love berries and can’t get enough of them, so if I find them on sale I grab them up as fast as I can.  Last week I gave the signs my customary glance and saw “Blackberries – $1.00”.  I did a double-take – wait, really?  $1.00??  Yes, please!  I grabbed several containers and immediately knew I would be making this tart.  I headed straight over to the specialty cheese section to pick up the mascarpone, and shortly thereafter the tart was ready to be eaten.

This tart really exceeded my expectations.  I figured it would be like any other berry tart I’ve ever had.  Which definitely wouldn’t be a bad thing, but I was hoping for a new twist and this definitely delivered.  I used my standard tart dough recipe, which was delicious as always.  The filling was wonderful – the mascarpone and sour cream gave it a more interesting flavor that regular cream cheese, and the honey really came through.  If you are scared of the sour cream in the filling, don’t be.  I love sour cream on Mexican food but in baking it always makes me a bit leery, particularly in this context where the only sweetener is honey.  It was great though, and you definitely could not identify the taste of the sour cream itself.  I used honey from a local honey farm because I think it can make a big difference in the flavor, but I’m sure this would be great no matter what kind of honey you have on hand.  Of course the berries were still the star of the show, as they should be.  If we had less discipline, this would have been devoured in one night.

Blackberry Tart with Honey Mascarpone Filling
For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes 

For the filling:
2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp. vanilla extract
Pinch ground nutmeg

For the topping:
Fresh blackberries (I used about 12 oz.)

To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.  Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas.  Add the egg mixture and beat on low speed just until the dough comes together.  Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.

Preheat the oven to 425 degrees F.  When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface.  Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface.  Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick.  Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.  

Cover the dough with foil or parchment paper and fill with baking beads.  Bake for 5 minutes.  Reduce the oven temperature to 350 degrees F.  Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust.  Bake until the crust is golden, 15-20 minutes more.  Transfer to a wire rack and let cool completely.

To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment.  Beat until smooth.  Mix in the vanilla extract and nutmeg.

Spread the filling into the cooled tart shell and smooth the top with a spatula.  Top with fresh blackberries.  Transfer to a serving platter.  Store in the refrigerator.

Source: tart dough adapted from Williams Sonoma, filling adapted from Good Egg

16 Responses

  1. Your tart looks beautiful, especially the berries. I do not like sour cream in any form or fashion, I would have to use something else if I were to make this. It still looks yummy!!

  2. I have been looking for a good mascarpone tart recipe, and I think yours will be the first I try–this looks absolutely beautiful!

  3. I cannot wait to try this! I love berries with mascarpone cheese, its my favorite combo..this sounds perfect!

  4. Yummmm this looks great!

  5. This looks awesome! I’m jealous you found $1 blackberries!

  6. This looks not only delicious, but beautiful! I will definitely be starring this recipe for future reference.

    I also always scout out the berry sales because they are by far my favorite type of fruit.

  7. Wow, a dollar!!!! Winn Dixie sometimes has berries buy one get one free but I usually just miss out or what’s left is not so nice.

    Your tart looks beautiful and sounds heavenly!

  8. Love the idea of this flavor combination!!!

  9. This tart is so beautiful, and I love your purple backdrop (purple is my favorite color)! Mascarpone filling sounds so good. I keep looking for berries to go on sale…still $3.99 for a TINY container 😦

  10. […] Mascarpone Blackberry Tart (from Annie’s Eats) […]

  11. This looks amazing – any combination of berries, honey and sweet dairy is always awesome. But, given that mascarpone and sour cream are both so much softer that cream cheese, I would be worried the filling would be too sloppy to hold up well and look good once you cut it into pieces. How was it?

    • Hi Rosie,
      I actually find that mascarpone is not that much softer than cream cheese. Regardless, the tart filling was definitely firm and did not do anything resembling oozing when cut into. As long as it is refrigerated, it should be fine.
      🙂 Annie

  12. This was so good! My fiance and i thought the filling tasted similar to white chocolate.

  13. I made it tonight for fathers day and it was a huge hit! The fresh mascarpone that I got was a little bit loose but it made very little difference since once it was served it spent very little time on the plate! Delish!

  14. Hi Annie:
    My son has egg allergy. Do you have a recipe to make the crust w/o eggs?
    Please let me know. I didn’t have a good experience with using egg replacer when I baked pound cake so I don’t know how well it will work for the crust…

    • No, most tart doughs have egg and I have no experience with replacers, etc. You could just use a pie crust which shouldn’t have eggs, though it won’t taste quite the same.

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