Blueberry Tart

3:10 pm on 18 November 2011


  • 400g ready-made sweet shortcrust pastry, or a batch made with 225g standard flour
  • 125g mascarpone
  • 70ml sour cream
  • finely grated zest of 1 lemon
  • 2 tsp caster sugar
  • 1⁄8 tsp ground cinnamon
  • 375g fresh blueberries
  • icing sugar, for dusting


1 Preheat oven to 180°C (fanbake). Have ready a 23cm loose-bottomed flan ring set on a baking sheet lined with baking paper.

2 Roll out pastry and line into flan ring. Prick pastry all over with a fork, then chill for 30 minutes. Line pastry with tin foil and baking beans and bake blind for 15 minutes. Remove foil and beans and return pastry to oven to cook for 10-15 minutes more, or until golden. Cool.

3 Beat the mascarpone, sour cream, lemon zest, sugar and cinnamon together in a bowl. Spread this mixture over pastry, and pile blueberries on top. Dust with icing sugar and serve cut into slices.

From Afternoons with Jesse Mulligan

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