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Tarts

She’s Alive!

August 19, 2021

I’m giving you this fabulous Lemon Mascarpone Tart recipe because once you taste it, you’ll forget that I’ve abandoned you for two months. Here’s my excuse list:

I started a full-time job.

I moved twice.

I unpacked like a madwoman for 20 days so my apartment would feel like home to my visiting daughter.

We attended family gatherings.

We went on a roadtrip to the Adirondacks visiting lifelong friend Dawn (who simply refuses to age) and her partner Rob.

I had to suffer through the best day ever on my birthday. We ate crunchy apples and walked through the woods – one of our favorite pastimes, then Dawn treated us to her homemade peach pie, and a scrumptious fish dinner.

We did more visiting…

and finally, last weekend, I left hyperspeed for the first time in months.

I’m exhausted but exhilarated. I’m thinking about the future, figuring out what I want to do, and making plans. I’m filled with gratitude for my family, friends and my children and re-learning three lessons I already knew:

#1. Absence definitely makes the heart grow fonder.

#2. Moving shows who your true friends are.

#3. Sometimes you just get lucky in life and get the absolute best family and friends.

They come over, even on the hottest, stickiest days and work up a sweat lugging boxes, tables and chairs for you. They help you unpack, hang pictures, discuss room layout, and put together bookshelves, bakers racks, and bathroom racks for you. They let you use their laundry when you realize your washer/dryer sounds like a car crash every time you turn it on. And they pamper you on your birthday.

The only downside is you feel indebted to them for eternity — a small price to pay for moving, laundry, and pampering. So, Carolyn and family, Kellen and friends, Bob and Patty, Bernie and Donna, and Dawn and Rob, thank you from the depths of my soul.

And now for the recipe. It’s a Lemon Mascarpone Tart with Blueberries. My cousin Rich discovered this recipe on the Italian Sons and Daughters of America website. I haven’t researched it enough yet, but I’m looking forward to reading the stories and checking out the recipes. I am embarrassed to say I’ve not been a member, but am planning to join this week! The headquarters is in Pittsburgh, how convenient!

The tart crust is an enigma. It has a slight crunch to it, which I don’t understand since the only ingredients are flour, sugar, salt, and olive oil. Rich made it for his dad and sister, Nancy. It was so good Nancy made it for me and my daughter. (Did I mention that 91 year-old Uncle Richard made a pasta dinner for us? Nancy contributed 30 meatballs and the tart to the delicious effort.) I loved the tart so much I made it for Dawn and Rob.

That’s how recipes make the rounds. Trust me, you’ll be making it for someone too. Blackberries would be fabulous on this too. The link to the recipe on the Italian Sons and Daughters of America site, is above, but I’ll print the recipe here too. You WILL love this!

Blueberry Lemon Mascarpone Tart

Yields1 Serving

Olive Oil Crust
 1 ½ cups unbleached flour
 ¼ cup sugar
 ½ tsp kosher salt
 ½ cup extra virgin olive oil (mild flavor)
Mascarpone Filling
 2 cups mascarpone cheese, room temperature
  cup powdered sugar
 1 tsp vanilla
 1 Zest from one medium to large lemon
Blueberry Sauce Topping
 2 cups blueberries
  cup water
 ¼ cup sugar
 1 tbsp cornstarch
 1 Juice from one medium to large lemon

1

To make the crust, preheat the oven to 350 degrees.
In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough.)

2

Place the crust dough int the tart pan and use your fingers to press the dough to fit the pan, coming all the way up the sides of the pan. Bake for 22 to 25 minutes, or until the dough is baked and light golden brown. Set aside to cool.

3

For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refrigerator to chill.

4

For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.

5

Once the blueberry sauce has cooled completely, spoon the mixture over the top of the chilled tart. Fill just until the top is covered. Any leftover topping can be served on the side.

Ingredients

Olive Oil Crust
 1 ½ cups unbleached flour
 ¼ cup sugar
 ½ tsp kosher salt
 ½ cup extra virgin olive oil (mild flavor)
Mascarpone Filling
 2 cups mascarpone cheese, room temperature
  cup powdered sugar
 1 tsp vanilla
 1 Zest from one medium to large lemon
Blueberry Sauce Topping
 2 cups blueberries
  cup water
 ¼ cup sugar
 1 tbsp cornstarch
 1 Juice from one medium to large lemon

Directions

1

To make the crust, preheat the oven to 350 degrees.
In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough.)

2

Place the crust dough int the tart pan and use your fingers to press the dough to fit the pan, coming all the way up the sides of the pan. Bake for 22 to 25 minutes, or until the dough is baked and light golden brown. Set aside to cool.

3

For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refrigerator to chill.

4

For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.

5

Once the blueberry sauce has cooled completely, spoon the mixture over the top of the chilled tart. Fill just until the top is covered. Any leftover topping can be served on the side.

Blueberry Lemon Mascarpone Tart
  • Reply
    Chas Madonio
    August 25, 2021 at 1:47 pm

    I was just getting ready to send out a search party to see where you had disappeared to when I got this post. So I called them off and told them they could go back to looking for Amelia Earhart and Jimmy Hoffa. I think they are closing in on both. Sounds like you are getting settled in. Good luck in you “restart’ of life. Keep up the good attitude!

    • Reply
      Fran Tunno
      August 25, 2021 at 9:05 pm

      I am doing my best Chas. I hope you and Nancy are well and staying cool this long hot summer. xoxoxo

  • Reply
    lafriday
    August 24, 2021 at 5:19 pm

    Life looks GOOD (and tasty!). I hope we get to meet next week on my way to Maryland so I can pass on boxes for the NEXT move. 🙂 <3

    • Reply
      Fran Tunno
      August 24, 2021 at 6:55 pm

      Sounds good to me. Text me your potential days and let’s see. Thanks for always reading Linda! Hugs to you!

  • Reply
    Gina Bernsen
    August 22, 2021 at 5:31 pm

    Glad you are happy, settling in and that Milena has visited. Can’t wait to try this recipe. Thanks for keeping us up to date! Bacioni, Gina

    • Reply
      Fran Tunno
      August 22, 2021 at 10:08 pm

      Gina you are going to love this recipe. It’s creamy and delicious with a great crunch to the crust. Enjoy and let me know how it turns out!

  • Reply
    Marianne
    August 20, 2021 at 5:37 pm

    So happy to read your blog. You look terrific and so does Milena. Printing the recipe now. I can’t wake to make this!! I need to join that Italian site too!!

    • Reply
      Marianne
      August 20, 2021 at 5:41 pm

      Fran, I can’t Wait to make this!! I think I am awake!!😂😂

    • Reply
      Fran Tunno
      August 22, 2021 at 8:42 am

      It’s a terrific site Marianne. If all the recipes are as good as this one, I will be delighted to try them all. I am joining! Let me know what you think of it when you make it.

  • Reply
    Petrea Burchard
    August 20, 2021 at 4:22 pm

    Now I know how you stay so slim eating the great foods you cook. It’s all the activity!

  • Reply
    Theresa
    August 20, 2021 at 12:25 pm

    Joe will love this one, thanks. Glad you are alive and well and enjoying friends and family. Happy Birthday! 😘Theresa

    • Reply
      Fran Tunno
      August 22, 2021 at 8:45 am

      Oh Theresa, It really was so good, we just couldn’t stop talking about it. Let me know what Joe thinks. I can’t wait to try other recipes on that site!

  • Reply
    Emil Mitchell
    August 20, 2021 at 10:10 am

    Your stories are the Best! Always happy to see someone busy with life and the sunshine in all our lives…….Drive On!
    Pookah02@yahoo.com

    • Reply
      Fran Tunno
      August 22, 2021 at 8:49 am

      Oh Emil, you are a sweetheart.Thank you. It’s nice to finally slow down and move forward. Thanks for always reading and taking the time to comment.

  • Reply
    Rob
    August 20, 2021 at 8:50 am

    Dawn and I were pleased as punch to have you at OUR table the night you made this delicious treat— it was a memorable part of your birthday visit.

    • Reply
      Fran Tunno
      August 22, 2021 at 8:51 am

      Awww Robbie! That will go down as one of the very best birthdays I’ve ever had. Honestly! It couldn’t have been more perfect. You are the ultimate host and hostess in a gorgeous place. Tell Dawn I owe her a bag of pita chips!

  • Reply
    Ed McCann
    August 20, 2021 at 5:42 am

    I’m printing this recipe now, Fran. Thank you! x Ed

    • Reply
      Fran Tunno
      August 22, 2021 at 8:52 am

      Oh Ed, you won’t regret making this one. It’s easy and it’s really good. Thanks so much for reading and taking the time to comment. One of these days we’ll get to meet and talk food in person.

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