I have to say I'm developing a slight addiction to cookbooks. Especially buying them online at Amazon, as you hardly notice you're doing it! Anyway, this week saw a new addition to my cookbook family land on my doorstep, Tana Ramsay's "Homemade". This is a beautifully illustrated book with recipes that really make you want to get cooking. And, unlike some of my more aspirational cookbooks ("Indian Food Made Easy"- you didn't make it that easy!), Tana has created recipes for real people and real families.
This Easy Blueberry Tart is the first recipe I have tried from the book, and I was very pleased with the results! It was quick and simple, yet felt like a really special Sunday dessert. Looking forward to trying more of Tana's recipes this week, so keep watching this space..
You will need:
plain flour for dusting
375g pack shortcrust pastry
300g blueberries (I used frozen)
1 tbsp golden caster sugar
200g mascarpone cheese
finely grated zest of 1 lemon
juice of 1/2 the lemon
1-2 tbs icing sugar, plus extra for dusting
Pre-heat oven to 200'C/Gas 6.
Line a large baking tray with baking parchment.
Prepare the cheese base: beat the mascarpone with the lemon zest and juice, and add icing suagr to taste. Keep in the fridge until required later.
Using a lightly floured rolling pin, roll out the pastry until its approx 1/2 cm thick. Use a small dinner plate or the base of a cake tin to cut out a circle approx 23cm in diameter. Put onto the baking sheet, prick over all the edges with a fork, and pinch around the edges with your thumb and forefinger. Chill the pastry base in the fridge for 10-15 minutes.
Meanwhile, put the blueberries into a pan with the caster sugar, and place on a low heat. You want to cook them for about 5 minutes - long enough to gloss the fruit with the sugar,and soften them slightly without making them go gloopy. Take off the heat to leave to cool completely.
Put the pastry into the oven for 15 minutes, until golden.
Remove from the oven and leave to cool completely.
Once the base is completely cool, spread the cheese mix evenly over it. Spoon the blueberries on top. Dust with icing sugar and serve.