It has taken me forever, but I finally got around to picking up a copy of The Magnolia Journal. I have glanced through an issue or two at the newsstand before, but have never been compelled to spend the price. This time however I was drawn to the words “intentional living” printed on the cover, but it was one of Joanna Gaines recipes that sealed the deal! This gorgeous photo of the Blueberry Mascarpone Tart had me hooked.
Oh, don’t me wrong, I stood there for 5 minutes and had a silent argument with myself as to whether to spend over $10 on a magazine when it clearly stated the blueberry mascarpone tart recipe was available to download on line. But given Tim and I are really trying to make a conscious effort to slow down and live more intentionally, I was really intrigued by that headline. Besides, it is published seasonally instead of monthly, so when I think about it that way, the price isn’t all that bad.
While were out I picked up fresh lemons, organic blueberries and mascarpone cheese and didn’t waste any time whipping up this recipe.
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I have to admit that when I was preparing the crust in the food processor I was having serious doubts that the dough was going to come together. My food processor is a little on the small side, but patience paid off in the end and before long a smooth ball of dough was ready to be pressed into my pan. The recipe calls for an 8 x 11 rectangular tart pan with a removable bottom. I have an 8 1/2 x 12 inch fluted tart pan, and the recipe worked just fine.
I did prepare 1 and 1/2 times the recipe for the filling though. Given my tart pan was a bit larger I didn’t want to risk having too little filling.
The preparation really was super simple, and required very little hands on time. About 5 minutes to make the dough in the food processor, 20 minutes baking time, and 5 minutes to prepare the filling.
I chilled the tart overnight and then my family had to wait patiently while I photographed it.
It really was worth the wait. It tasted like springtime in a tart! The smooth, creamy mascarpone filling had a subtle lemony flavor that paired perfectly with the fresh blueberries. The crust was just the right balance of tender and crisp.
I can’t wait to make this again. It will make the perfect dessert for Easter, a warm weather garden party, or picnic.
I know one thing. I can’t wait to try a few more of Joanna Gaines recipes, and this issue of The Magnolia Journal has several I definitely want to try! I recommend you buy a copy because there is so much more than just recipes, but you can download the blueberry mascarpone tart recipe here. Just click on Spring Issue 2018 Download.
Other Joanna Gaines recipes in this issue of the Magnolia Journal:
- Strawberry Puff Tart
- Simple Lemon Tart
- Layered Gruyere-Spinach Bake
- and more
As far as the intentional living content. I will be sharing with you later this week how one article finally has us on track to clean up our eating.
Until next time….
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