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blueberry mascarpone and basil tartsYep, another food holiday; it’s National Blueberry Pie Day. Knowing that my husband is not a fan of cooked fruit — at least in dessert form — I found a recipe that seemed more savory than sweet. The original recipe called for goat cheese, but I didn’t have any. I substituted with mascarpone and served it with homemade frozen vanilla yogurt mixed with chopped chocolate-covered blueberries.

My husband has eaten at least four. He said this was the best cooked fruit he’s ever eaten. This is a rare occasion and is definitely worth celebrating.

Adapted from foodnetwork.com

Ingredients:

For the crust:

  • 2 c all-purpose flour
  • 3/4 c unsalted butter, chilled
  • 2 tbs sugar
  • Pinch salt
  • Cold water as needed

For the filling:

  • ½ cup mascarpone cheese
  • ½ cup heavy cream
  • ¼ c egg substitute
  • ½ c brown sugar
  • ¼ c all-purpose flour
  • pinch salt
  • 1 tbs finely chopped fresh basil
  • 5 c fresh blueberries

Directions:

For the crust:

  • Combine the flour, butter, sugar and salt in a large bowl.
  • Work with your fingers until crumbly mixture is formed.
  • Slowly add cold water and continue to mix.
  • As soon as the dough holds a ball shape, wrap in plastic wrap and chill for 30 minutes.

For the filling:

  • Roll out the dough and place in a 10-inch pie pan (or individual tart pans, etc.)
  • Preheat the oven to 350 degrees°.
  • Mix cheese, heavy cream, egg, sugar, flour, salt and basil together in bowl.
  • Add blueberries and mix until incorporated.
  • Pour the filling into the crust.
  • Bake 25 minutes, rotating half-way through, until set.

Serving suggestion: serve with vanilla ice cream.

*I made individual pies using a whoopie pie baking pan.This recipe made 8 individual pies. I served it with homemade frozen vanilla yogurt mixed with chopped chocolate-covered blueberries.

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