Blueberry Citrus Mascarpone Tart
A Mascarpone Sour Cream Tart that is infused with orange juice and a pinch of nutmeg! By using pre-made Wick's Pie Crust that tart only 20 minutes at the max to make! Serve with decorative orange zest strips, spiced pie dough swirls and a pop of basil for a stunning dessert masterpiece!
I am so excited to share some news and this recipe with you! I have been chosen as 1 of 30 bloggers to compete in the Wick’s Pies Blogger Recipe Challenge! Wick’s Pies provided the most delicious 9-inch frozen flat pie crusts! I’m so thankful to be introduced to Wick’s Pie crust their buttery-tasting pie dough is easy to work with and has an outstanding light and flaky texture.
There are 3 category $500 prizes in the Wicks Pies Blogger Recipe Challenge:
Center of the Plate Entrée
The very best of the best pie recipe will be awarded the grand prize of $1,000!
The recipes are judged on visual appeal, creativity, and taste. Make sure to check out all of the bloggers’ recipes by heading to the Wick’s Pies Instagram account and click on Tags. Bloggers have tagged their recipes with #WicksPies, #TrustTheCrust and #InCrustWeTrust on Pinterest, Twitter, Facebook, and Instagram.
WHY YOU WILL LOVE THIS TART
Flavor! A combination of mascarpone, sour cream, honey, orange juice and a pinch of nutmeg blend into a creamy decadent texture that is not overly sweet.
Fresh! The fresh blueberry topping is lightly sweetened with seedless raspberry jam. Then orange zest and basil bringing a finishing note of freshness to this light yet luxurious dessert.
Easy! The blueberries are tossed with seedless red raspberry jam for the quickest glaze ever; delicious too!
Dreamy-Creamy! The texture is dreamy and crave-able! The sweetness in mascarpone cheese, you know, the creamy cheese used in tiramisu, is balanced in with a dollop of sour cream. Perfection!
Eye-Catching! The fun cinnamon-nutmeg swirl make for a presentation that is ….let’s face it….adorable!
#TrustTheCrust! Oh my gosh, Wick’s buttery pie crust staying flaky when the cream and fresh blueberries are added. Like I said dreamy!
#InCrustWeTrust! Wick's Pie Crust that is! Go ahead and order some Wick's Pie Crusts cuz you can trust me on this one! The Holidays are coming and it is so handy to have frozen pie crusts in the freezer so you can make versions of my tart in 20 minutes!!!
Versatile! The pie crust tart can be formed in a rectangle or round tart or pie pan.
Options! Blueberry Citrus Mascarpone Tart is absolutely delicious when served as soon as it is made. The texture of the mascarpone filling will be creamy and pudding-like. If you prefer more of a cheesecake texture then cover loosely, and cool in the refrigerator for 1-4 hours!
WHAT ABOUT SUBSTITUTIONS
Jam! If you seedless red raspberry jam is not available, seedless blackberry is a good choice. Strawberry Jam is a bit too dominant and sweet. Of course, blueberry preservers is an option but it leans towards too sweet too. I would even consider apricot jam or sweet orange marmalade.
Mascarpone Cheese! Simply use cream cheese, a touch more sweetness (sugar, agave, sweetener).
Blueberries! Let your palate and hunger take over! Blackberries, chilled spiced apples, thinly sliced fresh pears with maple syrup, or chocolate shavings and grated orange!
Honey! I used lavender honey but orange blossom honey is more readily available. Clover honey is great too ~ my rule is whatever honey is local is the best!
Just wait until you see all of my Wick’s Pie Crust creations!!! First, let me mention Wick’s Pie Crusts are the best I’ve ever worked with in flavor and in texture. Layers of flaky, and I do mean flaky ultra-light pie crust that holds up well.
WHAT'S UP WITH WICK'S PIES
Shout-out to WICK’S PIES! One reason I enter cooking competitions is to have the experience of being introduced to businesses throughout the United States. Wick’s Pies is in Indiana, and the last time this California girl was in that state was 50 years ago! Once I was invited to participate in Wicks Pies Blogger Recipe Challenge I found out the history. (I love the history of a business; so interesting and inspiring!
In 1944, Duane “Wick” Wickersham was making a delivery to a local factory in Winchester, Indiana. He noticed some no-so-great behavior of some of the employees, and mentioned to the manger they should have a cafe onsite. A week later, the owners of the factory called Wick and asked if he would like to open a cantina at the factory! After a successful first year, he sold the cantina to the factory! and started The Rainbow Restaurant in downtown Winchester.
Wick was a hard working entrepreneur, so his next business venture and adventure was starting up The Rainbow Restaurant where he featured many of his Grandmother’s recipes. The pies were such a hit, especially the Sugar Cream Pie, that he started delivering pies out of his 1934 Buick Sedan.
After 4 years Wick was selling 300 pies per day! OH MY GOSH, that’s lots of yumminess. Through his hard work, and his customers raving reviews, the demand for Wick’s Pies outgrew his capacity. He needed to expand! Wick purchased a building East of downtown Winchester in 1961 to increase his pie business. The new plant featured a nitrogen freezing process that allowed for shipment of frozen pies!!!
The Freezer’s Only Authentic Bakery Pie!
"Every pie baker and pie lover knows the crust makes all the difference. That’s why, unlike the other pie brands in your grocer’s freezer, Wick’s remains loyal to a slower, more traditional pie baking method—involving small-batch mixers and a dough-rolling process that takes the time necessary to achieve a genuine flaky crust." Wick's website!
Today, Wick’s Pies still resides at 217 SE Greenville Ave in Winchester, where 10,000 pies and 30,000 pie shells are made in an 8-hour shift!!!
Check out Wick’s Pies delicious assortment of pies that you can order and have shipped!
Head to Wick’s Pies social media links and website for more information!
Blueberry Citrus Mascarpone Tart
2 (9-inch) Wick’s Pie (9”) dough circle, thaw 15 minutes before using
1 egg, whisk with 1 tablespoon water
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Citrus Mascarpone Filling:
8 ounces mascarpone cheese
1/4 cup sour cream
2 tablespoon half and half cream
3 teaspoons honey, lavender or orange blossom or your favorite
1 orange, zest and juice
1/8 teaspoon or a pinch of freshly ground nutmeg
2 cups fresh blueberries
1/4 cup seedless red raspberry jam
Long orange zest, sprinkle with sugar
1 bunch fresh basil
Preheat oven to 425°F. Spray a 13” x 4” rectangle or 9” round tart pan, with a removable bottom, with cooking oil.
*Note: If a removable bottom pan is not available, place an oversized parchment or foil sheet into the pan, allowing an overhang for lifting the tart out of the pan.
Fit the pie crust dough into the prepared pan. For a 13-inch rectangle pan two pie crusts are needed. Simply overlap the dough in the center by 1-inch and gently press to seal. Save all dough scraps to make pie crust swirls in Step 4.
Brush egg wash on top of the pie crust dough in the pan. Combine the cinnamon and nutmeg. Place spiced sugar mixture into a small mesh tea strainer, and lightly sprinkle the dough. Lightly pierce the dough with a fork, about 5 times.
*Note: There will be extra spiced sugar left.
Cut dough scraps in strips, 1/4” wide by 3-4” long. Start at one end and roll the dough to form a swirl. Brush dough with egg wash and sprinkle with spiced sugar. Evenly space the dough swirls on a parchment paper lined baking sheet.
Place the pie crust tart shell pan and the swirls pan, on the center oven rack, and bake for 7- 9 minutes. Cool crust and swirls before filling with Citrus Mascarpone Filling.
Note: The dough swirls might be done a few minutes before the tart shell has completed baking.
Meanwhile, in a standing electric mixer, or by hand, whisk all Citrus Mascarpone Filling ingredients, until smooth. Once the tart shell has cooled, spoon in the mascarpone filling and top with jam sweetened blueberries. Garnish with basil and orange zest.
Note: If your diners are not use to eating herbs on their desserts, I suggest to chiffonade the basil (cut thin strips) so as not to overpower their palate with basil.
Serve immediately for a “pudding” texture citrus mascarpone bite or refrigerate for at least an hour or more for cheesecake texture. Serves 4-6.