With summer coming to end I am finding myself with so many berries around the house and I still can’t resist a good buy when I see them at the store, so besides being busy freezing fruit for the winter I am, of course, baking. This past weekend we stayed at our friends place in Fernie, BC for the night to break up our drive down to Montana. Since they were so gracious as to lend us their house for the night I thought I would leave them a little treat for when they arrived the next day. This tart is so easy it doesn’t even really need a “recipe” but is still so yummy and summery that it should be made over and over again.
The base of tart was, obviously, a tart shell. I still had a batch of pate sucree in the freezer from when I made the Raspberry tart last week so I was already half way there. You could easily use a store bought shell but it is so much easier (and tastier)to just make a double batch and freeze the leftover portion so you will have it ready in a pinch.Your choice.
After blind baking my shell for 20 minutes, I left it to cool while I prepared the blueberries. Since my berry tart last week used uncooked berries I decided to cook these blueberries just a bit. I put the blueberries in a saucepan 
with sugar, orange zest, and orange juice and cooked it down over medium heat for only 5 minutes before adding the cornstarch slurry. I then brought it up to a boil , stirring it, and then took it off the heat to cool.
The marscapone layer took even less time to make but is so sublime you realize once again that the simplest recipes, if made with good ingredients, are simply, the best.
I simply whipped up the room temperature marscapone cheese by hand and added honey,orange zest and juice.
Again, I said this was easy.
Next I spread this luscious cheese fiiling into the tart shell and then covered with the cooled blueberry filling and placed in the fridge until ready to go.
BLUEBERRY TART WITH MARSCAPONE FILLING
Cooled tart shell
2 1/2 cups fresh blueberries
1 tsp orange zest
3 tblsp sugar
1 tblsp fresh orange juice
Cornstarch slurry: 1 tblsp corstarch mixed with 2 tblsp cool water
1 small tub marscapone cheese
4 tblsp runny honey (or to suit your sweet tooth)
2 tsp orange zest
1 tblsp fresh orange juice
