Blueberry Raspberry Mascarpone Galette
Made with store-bought pastry, this free-form tart takes minutes to make. It’s a rustic dessert that’s perfect for last-minute entertaining.
- 1/2 (125 mL) cup mascarpone cheese, at room temperature
- 1 egg separated
- 3 (45 mL) tbsp brown sugar, divided
- 2 (10 mL) tsp lemon zest
- 1/2 (2 mL) tsp vanilla extract
- 1 refrigerated rolled pie pastry 7 oz/200 g
- 3/4 (175 mL) cup E.D. SMITH® Blueberry Pie Filling
- 3/4 (175 mL) cup raspberries
- 1 (15 mL) tbsp cold unsalted butter, cut into small cubes
- 1 (15 mL) tbsp turbinado sugar
- 1/2 (125 mL) cup 35% whipping cream
- Preheat oven to 400°F (200°C). Beat together mascarpone cheese, egg yolk, 1 tbsp (15 mL) brown sugar, lemon zest and vanilla until blended; set aside. Whisk egg white with 1 1/2 tsp (7 mL) water; set aside.
- Place pie pastry on parchment paper–lined baking sheet. Spread mascarpone mixture over pie crust, leaving 1-inch (2.5 cm) border. Spread Blueberry Pie Filling over top of mascarpone layer. Sprinkle raspberries over top and dot with butter.
- Fold edges of pastry toward centre, overlapping slightly to create pleated border. Brush pastry with egg white wash; sprinkle with turbinado sugar.
- Bake in lower third of oven for 28 to 32 minutes or until filling is bubbling and pastry is golden brown. Let cool for 10 minutes.
- Meanwhile, using electric mixer, beat cream until stiff peaks form. Beat in remaining brown sugar. Slice galette into wedges; serve warm or at room temperature with dollop of whipped cream.
Substitute cream cheese for mascarpone cheese if desired.
Serve with a scoop of vanilla ice cream.
Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.