Scottish blueberry & raspberry tart with lemon mascarpone

There is no need to overcomplicate dessert when fresh blueberries and raspberries are on the table. Their sweet-tart flavour, vivid colour and soft texture make them a natural match for a crisp pastry case and a light, creamy filling.

This blueberry and raspberry tart has the look of something made for a long Sunday lunch, yet most of the work can be done ahead. An oat-flecked pastry gives a subtle nod to the Scottish larder, while a creamy lemon and vanilla mascarpone filling keeps everything fresh rather than overly rich. Fresh-fruit tarts are typically made with a baked pastry case, a creamy filling and a final layer of berries.

Serve it after a barbecue, take it to a garden gathering, or make it the centrepiece of an afternoon tea. A spoonful of softly whipped cream alongside would not go amiss either.

Serves: 8
Preparation time: 25 minutes, plus chilling
Cooking time: 25 minutes

Ingredients

For the oat pastry

• 200g plain flour
• 40g Scottish porridge oats
• 40g icing sugar
• 125g cold unsalted butter, diced
• 1 egg yolk
• 1–2 tbsp cold water

For the filling

• 250g mascarpone
• 150ml double cream
• 50g icing sugar
• 1 tsp vanilla extract
• Finely grated zest of 1 lemon
• 1 tbsp Scottish heather honey, optional

To finish

• 200g fresh blueberries
• 200g fresh raspberries
• 2 tbsp raspberry jam
• 1 tbsp water
• A few mint leaves, optional
• Icing sugar, for dusting

Method

1. Place the flour, oats, icing sugar and butter in a food processor, then pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and enough cold water to bring the pastry together. If making by hand, rub the butter into the dry ingredients first, then stir through the egg yolk and water.
2. Shape the pastry into a disc, wrap and chill for 30 minutes. Meanwhile, heat the oven to 180°C fan / 200°C conventional / gas mark 6.
3. Roll the chilled pastry out on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Prick the base with a fork, line with baking parchment and fill with baking beans.
4. Blind-bake for 15 minutes, then remove the parchment and beans. Return the case to the oven for a further 8–10 minutes, until crisp and golden. Leave to cool completely.
5. Whisk together the mascarpone, double cream, icing sugar, vanilla, lemon zest and honey, if using, until smooth and thickened. Do not overwhisk.
6. Spoon the lemon mascarpone into the cooled tart case and smooth with the back of a spoon. Arrange the blueberries and raspberries over the top, mixing the fruit for a generous, informal finish.
7. Warm the raspberry jam and water in a small pan until loose and glossy. Brush this gently over the fruit to give the tart a little shine.
8. Chill for 20–30 minutes before serving. Add a few mint leaves and a light dusting of icing sugar just before taking it to the table.

Make it your own

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If Scottish heather honey is not available, leave it out or use another floral honey. For a more grown-up finish, stir a teaspoon of crème de cassis into the raspberry jam glaze; blueberries pair particularly well with blackcurrant liqueur in dessert tarts.

The pastry case and mascarpone filling can both be prepared a day ahead, but assemble the tart with the berries shortly before serving so the fruit remains at its best.