Ingredients
Gluten-free, Vegetarian 
35-45 minutes preparation time + 1 hour 30 minutes cooking time (+ cooling time overnight) 
8-10 Simple Puff Pastry Tart
- 1 x 375g sheet all-butter puff pastry, thawed
- 1 egg, whisked with 1 tablespoon water
- 3 tablespoons raw sugar
- 40g (1/3 cup) flaked or slivered almonds
Vanilla Mascarpone Cream
- 300g thickened cream
- 2 tablespoons caster sugar
- 1 teaspoon vanilla bean paste or extract
- 250g mascarpone
Toppings
- 1/2 cup blueberry jam
- 400g blueberries (I've used Driscoll’s Sweetest Batch Blueberries)
- Zest of 1 lemon (optional)
- Pure icing sugar, for dusting
Method
Simple Puff Pastry Tart
- Preheat the oven to 200°C/390°F (fan-forced).
- Place the thawed pastry onto a large baking tray lined with baking paper.
- Using a sharp knife, carefully score a 3cm (1-1.5 inch) border around the entire edge of the pastry, without cutting all the way through.
- Brush the pastry generously with the egg wash.
- Sprinkle with the almonds, then the raw sugar.
- Bake for 10 minutes, rotate the tray, then bake for a further 5 minutes, or until deeply golden and puffed.
- Remove from the oven and, while still hot, gently rescore the border so the middle settles slightly.
- Set aside to cool completely.
Vanilla Mascarpone Cream
- While the pastry is cooling, whip the cream, sugar, and vanilla using hand beaters or a whisk until soft–stiff peaks form.
- Add the mascarpone and gently whisk or fold until the mixture thickens to soft-stiff peaks again. This should only take a few seconds.
- Be careful not to overmix once the mascarpone is added, as it thickens quickly.
To Assemble
- Transfer the cooled pastry to a serving platter or board.
- Spoon the mascarpone cream over the top and gently spread it out.
- Dollop the blueberry jam over the cream and swirl lightly.
- Add fresh lemon zest if using - zesting over the top gives the best flavour and texture.
- Scatter the fresh blueberries over the tart and finish with a light dusting of icing sugar.
- Slice and enjoy!
NOTES
- Pastry scoring: Scoring creates a raised border and helps the centre settle, forming a naturally shallow “tart shell.”
- Don’t overmix mascarpone: It thickens fast - stop as soon as you reach soft-stiff peaks or it may become grainy.
- Make-ahead tips:
Pastry can be baked several hours ahead.
Cream can be made 2-3 hours ahead and refrigerated.
Avoid assembling too far in advance as the pastry will soften. It's best served on the day while the pastry remains crisp.
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