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Blackberry Tart with Mascarpone and Vanilla

I’m not one for desserts. You can probably guess that from the lack of sweet treats here, but this is irresistible. You may want to adjust the amount of caster sugar based on the sweetness and ripeness of your fruit


1 x 375g pack of puff pastry

1 x 250 tub of mascarpone

4 tablespoons of caster sugar

1 teaspoon vanilla extract

300g or thereabouts of berries of your choice

2 tablespoons demerara sugar

Put the oven on to 200C

Roll out the pastry to about 5mm thickness (or use ready rolled). Line a tin with parchment and lay the rolled pastry on top. You want the pastry to be rectangular and fit the size of your tin. Now take a sharp knife and score around the perimeter, about 2cm in from the outer edge. Now pop it into the oven for around 8-10 minutes until puffed up but not browned

Take out the oven and gently press down the middle area. Allow to cool

Mix the mascarpone with the caster sugar and vanilla extract, then blod or gently smear over the middle of your part-cooked pastry. Top with the berries, then scatter the demerara sugar over. Pop back in the oven for 10-15 minutes until the edges are browned and the berries are starting to release their juices