Ingredients
SWEET PASTRY DOUGH
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3 cups all purpose flour
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¼ tsp salt
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 cup
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½ cup granulated sugar
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2 large eggs
TART FILLING
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Vermont Creamery Mascarpone
½ cup
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1 tablespoon lemon juice
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1 tablespoon sugar
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2 cups fresh blueberries
Directions
- To make the Sweet Pastry Dough place butter in the bowl of electric mixer and beat until softened
- Add sugar and beat until light and fluffy. Add eggs one at a time until just incorporated. Add flour and salt just until it forms a ball
- Flatten into a disk, cover with plastic wrap and refrigerate for 30 minutes
- Once chilled cut dough in half
- Heat oven to 400º and line baking sheet with parchment paper; set aside
- Roll half of the Sweet Pastry Dough to 1/4-inch thick round
- Mix mascarpone, lemon juice, and sugar together in small bowl. Spread into center of dough
- Top with blueberries. Fold dough around filling to form a rustic tart
- Place tart on prepared baking sheet. Bake 20 minutes or until lightly browned.
