I'm probably the laziest baker you'll ever meet, mostly because I'm definitely not a baker but I like to attempt every now and again. So when it comes to fruit tarts, that whole custard base with special glazes on top? Pass ๐คฃ. What do I do instead? Scroll for this blood orange blackberry mascarpone recipe tart to find out!
First of all, my "custard base" is nothing more than a quick whisk of mascarpone cheese, cream cheese, couple tablespoons of powdered sugar, a little lemon juice and a smidge of vanilla paste (or extract). No eggs, no water bath cooking, no double boiling, just a whisk and a bowl! Well actually, like I said I'm super lazy so I usually hit up my stand mixer ๐.
Second point: that whole glaze thing? Nah brah. I just drizzled some honey on top and called it a day ๐๐ป. It's JUST as tasty and not as sickly sweet as those store bought fruit tarts.
Side note: this blood orange blackberry fruit tart was actually a request from a bestie of mine so MAGS! This one's for you ๐.
Having said that, in true food blogger form, I just can't keep a recipe to myself so scroll down to check it out!
Blood Orange Blackberry Mascarpone Tart
- Total Time: 30 minutes
- Yield: Serves 4
Description
Deliciously light and tasty, this easy, and quick mascarpone cream cheese spread fruit tart is topped with blood oranges, blackberries, fresh herbs, and a drizzle of honey.
Ingredients
- 1 puff pastry sheet, homemade or store bought, thawed
- 4 ounces mascarpone cheese
- 4 ounces cream cheese
- 1 tablespoon lemon juice
- ยฝ teaspoon vanilla paste (or vanilla extract)
- 2 tablespoons powdered sugar
- 2 large blood oranges, rind/pith removed, sliced thin
- ยฝ cup blackberries, sliced in half lengthwise
- Clover honey, for drizzling
- Fresh mint and fresh thyme leaves, roughly chopped for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 375หF. Line a cookie sheet with parchment paper and lightly dust with flour.
- Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a ยฝ inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
- Bake pastry 14 -15 minutes, until puffed and golden. Remove from heat and gently press the center down. Let cool about 10-15 minutes until around room temperature.
- While pastry is cooling, beat mascarpone, cream cheese, lemon juice and vanilla together with an electric mixer until smooth. Sift in powdered sugar and beat again until smooth.
- Gently spread mascarpone mixture in a thin layer on top of the puff pastry.
- Top with blood orange slices and blackberries as desired. Drizzle with honey and garnish with roughly chopped fresh mint and thyme leaves as desired. Slice to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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