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.