Joanna Gaines Blueberry Mascarpone Tart
It has taken me forever, but I finally got around to picking up a copy of The Magnolia Journal. I have glanced through an issue or two at the newsstand before, but have never been compelled to spend the price. This time however I was drawn to the words “intentional living” printed on the cover, but it was one of Joanna Gaines recipes that sealed the deal! This gorgeous photo of the Blueberry Mascarpone Tart had me hooked.
I love lemon recipes like this lemon mousse and this triple layer lemon buttercream cake, so I just had to try this tart with its’ lemon mascarpone filling topped with fresh blueberries.
Oh, don’t me wrong, I stood there for 5 minutes and had a silent argument with myself as to whether to spend over $10 on a magazine when it clearly stated the blueberry mascarpone tart recipe was available to download on line. But given Tim and I are really trying to make a conscious effort to slow down and live more intentionally, I was really intrigued by that headline. Besides, it is published seasonally instead of monthly, so when I think about it that way, the price isn’t all that bad.
While were out I picked up fresh lemons, organic blueberries and mascarpone cheese and didn’t waste any time whipping up this recipe.
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I have to admit that when I was preparing the crust in the food processor I was having serious doubts that the dough was going to come together. My food processor is a little on the small side, but patience paid off in the end and before long a smooth ball of dough was ready to be pressed into my pan. The recipe calls for an 8 x 11 rectangular tart pan with a removable bottom. I have an 8 1/2 x 12 inch fluted tart pan, and the recipe worked just fine.
I did prepare 1 and 1/2 times the recipe for the filling though. Given my tart pan was a bit larger I didn’t want to risk having too little filling.
The preparation really was super simple, and required very little hands on time. About 5 minutes to make the dough in the food processor, 20 minutes baking time, and 5 minutes to prepare the filling.
I chilled the tart overnight and then my family had to wait patiently while I photographed it.
It really was worth the wait. It tasted like springtime in a tart! The smooth, creamy mascarpone filling had a subtle lemony flavor that paired perfectly with the fresh blueberries. The crust was just the right balance of tender and crisp.
I can’t wait to make this again. It will make the perfect dessert for Easter, a warm weather garden party, or picnic.
I know one thing. I can’t wait to try a few more of Joanna Gaines recipes, and this issue of The Magnolia Journal has several I definitely want to try! I recommend you buy a copy because there is so much more than just recipes, but you can download the blueberry mascarpone tart recipe here. Just click on Spring Issue 2018 Download.
Other Joanna Gaines recipes in this issue of the Magnolia Journal:
- Strawberry Puff Tart
- Simple Lemon Tart
- Layered Gruyere-Spinach Bake
- and more
As far as the intentional living content. I will be sharing with you later this week how one article finally has us on track to clean up our eating.
Until next time….
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The photography alone makes me want to gobble this down.
Thanks Michelle! Had the perfect day to photograph it right beside the window!
I know how you feel about plunking down a whole tenner as magazines get more and more expensive, but Magnolia Journal is a really neat magazine. It feeds us in the tummy and in the soul. <3 Happily pinning your photo to my Yummy! board to try later and for others to find. Looks delicious!
Have a great rest of your week,
Barb 🙂
p.s. Hope to see you tomorrow with the girls from Lone Star Bloggers! 🙂
Thanks for pinning Barbara! Turns out I have gleaned so much from this issue, that I plan to subscribe!! Turns out you can’t judge a book by its’ cover(price)!
Did anyone make the strawberry puff tart? I did use heavy whipping cream vs heavy cream – but it DID NOT firm the peaks at all after whipping. Would the heavy cream have made that much difference? I was going the filling for stuffed strawberries. Very disappointed.
It is my understanding that heavy cream is the same as heavy whipping cream. I am in Canada, so I am not sure if that matters. We have products like NutriWhip which is a heavy whipping cream. When I am whipping fresh cream I always make sure that the cream is very cold, and often place the bowl and beater in the fridge for a few minutes before whipping. Another reason it may not have whipped to peaks is if the beaters or the bowl had any traces of oil. That can also affect how the cream will whip. So sorry it didn’t work for you.