Honeyed Blueberry Tart

Ingredients

Tart Crust

• 7
  
  tablespoons unsalted butter, melted
  
• 1/4
  
  cup granulated sugar
  
• 1/4
  
  teaspoon salt
  
• 1/2
  
  cup toasted pine nuts, coarsely chopped
  
• 1
  
  teaspoon vanilla extract
  
• 1
  
  cup unbleached all-purpose flour
  

Tart Filling

• 4
  
  cups blueberries
  
• 1
  
  lemon, zested and juiced, divided
  
• 1/2
  
  cup honey, divided
  
• 3
  
  sprigs rosemary
  
• 8
  
  ounces mascarpone
  
• 1/4
  
  cup heavy cream
  
• 
  
  salt
  

Directions

1. To make the crust, mix butter, sugar, salt, pine nuts, and vanilla extract in a medium bowl. Add flour and stir until just blended. Press the dough evenly over the bottom and up the sides of a 9½-inch tart pan with a removable bottom. Generously prick the bottom and sides with the tines of a fork. Bake in the lower third of an oven preheated to 350° F until the crust is pale golden, about 20 to 25 minutes. Cool completely.
2. To roast blueberries, toss berries with lemon juice, 2 tablespoons of the honey, and rosemary sprigs on a rimmed baking sheet lined with foil. Roast in an oven preheated to 400° F until very tender and just starting to collapse, 10 to 15 minutes. Remove from oven. Discard rosemary sprigs (it’s okay if a few leaves remain with the blueberries). Set aside to cool to room temperature.
3. For the cream filling, whisk together mascarpone, 1/4 cup of the honey, heavy cream, and a pinch of salt in the bowl of a standing electric mixer until smooth and thick, taking care not over-beat. Scrape mixture into the cooled tart crust, spreading it evenly to the edges.
4. Strain the cooled blueberries over a small bowl. In a separate bowl, toss blueberries gently with reserved lemon zest and a pinch or two of salt.
5. Top cream-filled tart crust with blueberries and drizzle with remaining honey. Garnish with fresh rosemary sprigs, if desired, and serve with reserved berry juices.