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Blood Orange Blackberry Mascarpone Tart on brown parchment with fresh thyme and mint leaves

Blood Orange Blackberry Mascarpone Tart

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  • Author: Aberdeen
  • Total Time: 30 minutes
  • Yield: Serves 4


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.


Units Scale
  • 1 puff pastry sheet, homemade or store bought, thawed
  • 4 ounces mascarpone cheese
  • 4 ounces cream cheese
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla paste (or vanilla extract)
  • 2 tablespoons powdered sugar
  • 2 large blood oranges, rind/pith removed, sliced thin
  • 1/2 cup blackberries, sliced in half lengthwise
  • Clover honey, for drizzling
  • Fresh mint and fresh thyme leaves, roughly chopped for garnish


  1. Preheat oven to 375˚F. Line a cookie sheet with parchment paper and lightly dust with flour.
  2. Place puff pastry sheet on top of the dusted paper. Being careful not to cut completely through the pastry, slice a ½ inch edge all the way round. Poke the puff pastry in the middle a few times with a fork.
  3. 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.
  4. 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.
  5. Gently spread mascarpone mixture in a thin layer on top of the puff pastry.
  6. 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