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.
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Difficulty Level Intermediate
Servings 8

Ingredients
  

  • 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

Directions
 

  • 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 D. SMITH® 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.

Tips

  1. Substitute cream cheese for mascarpone cheese if desired.
  2. Serve with a scoop of vanilla ice cream.
  3. Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before serving.
 
Type Pies & Tarts
Season/Occasion Holiday, Christmas & New Years - Spring & Easter - Thanksgiving, Autumn & Halloween