Thursday, July 12, 2012

blueberry and lemon mascarpone tart




"What's in a name?  That which we call a blog.  By any other name would sound as sweet."  As I repeated my cynical take on the famous Shakespeare quote, I was hoping it would inspire a name for my first ever blog.  For the millions of bloggers out there, I'm sure many can relate.  Considering that it was a culinary blog, I definitely wanted the name to contain a foodie designation.  My blog was in the planning stages for several months, and my concept - "sweet and savory creations inspired by lovely ingredients" was down pat.  That part was easy.  But what about a name?

As the days and weeks went by, I'd come up with this and that, enter my office and announce to my co-workers, "I think I've come up with a name for my blog!", only to conclude, "nah", a few hours later.  I was convinced once a name hit me, I'd know it immediately.  That day finally came!

While taking my usual early morning walk, thoughts went to my parents.  They will be celebrating their 60th wedding anniversary this fall, (quite an accomplishment!), and for some reason this fact came to mind that delightful, spring morning.  My Dad loves tiramisu, and has to have it every year for their anniversary dessert. That was it!  Mascarpone!...the ingredient that makes tiramisu incredible…an insanely lovely ingredient, with a charming family tradition.  a cup of mascarpone!






So that's how my blog name came about.  My name is Carol - the newbie blogger and photographer, and experienced foodie of a cup of mascarpone.  Welcome!…and thank you so much for stopping by to take a look!  I hope my sweet and savory creations inspire you, as they do me, and you will come back often to follow my evolving journey.










Obviously, mascarpone had to be the lovely ingredient used for my first blog post.   There are so many recipes that embrace mascarpone, but initially, I chose this scrumptious, easy to make tart adapted from Donna Hay Magazine.  If you've never had the pleasure of tasting this deliciously divine, creamy Italian cheese - trust me, once you do, you will be searching for ways to utilize it more often.  I would love hearing what you think!

Until next time…mangia!  xox

Carol






Blueberry and Lemon Mascarpone Tart Recipe
(Printer friendly button below)

Serves 8 -10

Ingredients:

for the sweet shortcrust pastry:
1-1/2 cups all-purpose flour, sifted
1/2 cup plus 1 tsp cold butter, chopped
1/2 cup confectioners' sugar, sifted
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon iced water

for the filling and topping:
16 oz - 18 oz mascarpone cheese (I used two 8.8 oz tubs of Galbani Mascarpone)
2 tablespoons finely grated lemon zest
1/2 cup confectioners' sugar, sifted
2 cups blueberries
confectioners' sugar, for dusting

Create the tart:

make the pastry:
Place the flour, butter and confectioners'  sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs.  While the motor is running, add the egg yolks and vanilla.  Add the iced water and process until the dough just comes together.  Turn out onto a lightly floured surface and bring together to form a ball.  Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour.  Preheat over to 350 degrees F.  Roll the pastry out between 2 sheets of parchment paper to 1/8" thick.  Line a lightly greased loose-bottomed 14" x 4.5" (or similar) rectangular tart tin with the pastry.  Trim the edges and prick the base with a fork.  Refrigerate for 30 minutes.  Line the pastry bottom with parchment paper, fill with ceramic pie weights (or rice or dry beans) and bake for 10 minutes.  Remove the paper and the weights and bake for an additional 10 minutes or until golden.  Set aside to cool.

make the filling:
While the tart is cooling, make the filling.  Place the mascarpone, lemon zest and confectioners' sugar in a bowl and mix well to combine.  Spread onto the base of the cooled tart shell, and top with the blueberries.  Dust with confectioners' sugar before serving, and enjoy!

Carol's note:
I refrigerated the completed tart and served chilled the following day.  It was absolutely delicious!  So definitely feel free to prepare the tart a day ahead.



21 comments:

  1. Beautiful, Carol! Congratulations on the launch! My girls and I will enjoy stalking you here :)

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    1. Thanks, Nicki! You can stalk here any time…you may even find one of your delicious, famous recipes looking right back at you! :)

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  2. Your "favorite" niece thinks you are incredible...YOU inspire ME! I will be making this sometime in the near future... :)

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    1. Thank you Laur-Lee! ;) It was YOU who inspired me…knowing me better than I knew myself! xox PS: you will love the tart!

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  3. That's my girl. What a wonderful blog written with true love in her heart. I will be anxiously awaiting her next blog. Mom

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    1. Thank you, Mom! I hope as a former newspaper writer, you enjoy the blog, and my writing!

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    2. You're a better writer than me. Great job!

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  4. Wow, blog looks awesome, Aunt Carol! Recipe looks great, and the photos are outstanding! I'll check back often.

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    1. Thank you, Brett! What a wonderful surprise finding your comment here! I'll try to be sure I have recipes you will enjoy making for Suzanne and Avery Sophia!

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  5. Carol,

    It's all so beautiful! Welcome to the land of food blogging! I love your photographs (envying your camera!) and am so happy to have you as a fellow blogger-friend! Think of all we'll have to talk about the next time we get together! All the very, very best to you!

    Jeannie

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    1. Thank you my dear friend! You are so right! Will either of us get a word in edge wise?! I could jabber on for hours now with you! I've discovered a new-found appreciation for fellow bloggers...you don't realize until you do it yourself! Can't wait for your next post! Thank you once again for the kind words!

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  6. I love the name you chose, Carol - it certainly caught my eye on Pinterest. What a lovely tart with three of my favorite things - blueberries, lemon, and mascarpone (of course!).

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    1. Thank you, Laura! It seemed like it took me forever to come up with it, but once I did, I knew that was it! I can't wait to bring lots more mascarpone recipes…I love it too, and it's such an unknown lovely cheese that so many are unaware of!

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  7. I just found your blog and, to be honest, I checked it out because of the name. I grew up in an Italian Canadian household and have fond memories of eating things made of mascarpone going as far back as I can remember. Your tart looks divine.

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    1. Julia, thank you so much for stopping by, and taking the time to leave such a nice comment. It is so wonderful to have such fond memories of our Italian families growing up! Hope you have a chance to try the tart! I promise more mascarpone recipes are on their way! Please stop by again! Carol

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  8. I was excited to find your blog through pinterest! I just got a lovely mascarpone making kit - was shocked how easy/economical it is to make. I am going to try out your blueberry tart with my homemade cheese for my first pioneer adventure.

    Keep up the good work and keep those mascarpone recipes coming! I've loaded up my plantoeat.com book with all your recipes!

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    1. Thank you so much, Barbara! You'll have to let me know how the mascarpone turns out! Every time I decide to make something with mascarpone, I tell myself I have to begin making my own. :) So happy you found me - and thanks for the kind comment! Have a great weekend!

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  9. Hello ! I would like to prepare this tarte... do you have the ingredients in gr instead of cups? Thank you.

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    1. Hi Chiara! Thanks for stopping by! You are going to love this tart! I unfortunately do not have the gram measurements, but there are many conversion charts online that will convert the cups to grams. Here is a chart I found that may help you: http://allrecipes.com/howto/cup-to-gram-conversions/ . Enjoy!!!

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  10. It looked so delicious I had to try it and it was! I've since given the recipe to a couple of friends for they requested it after seeing my photos on FB. I will be making this again but I think I would like to tang up the lemon curd a bit more. I also replaced all the sugar you used with Xylitol as I'm a Diabetic. Thanks for the recipe!

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    1. Thanks so much for your review of the recipe! So happy you have enjoyed it, and shared with others. Also, it's wonderful that you were able to modify it to fit within your lifestyle. Thank you again and have a great weekend!

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Hi! Thank you so much for stopping by a cup of mascarpone, and taking the time to leave a comment! I read, smile, and cherish each and every one of them! xox

Carol