This delightful and easy tart is an adaptation from a recipe I found on Gimme Some Oven. It’s a fast and tasty tart to make and has that great combination of not-too-sweet, fruit and crunch that I like. In my tart, I made a few changes, I used mascarpone instead of low-fat cream cheese and a couple of other small things. The great thing about cooking is that recipes can be adapted infinitely according to one’s personal taste and the ingredients on hand. If you’d like to see Ali’s original recipe, please go to this link: https://www.gimmesomeoven.com/blueberry-almond-tart-recipe/
1 sheet of puff pastry
1 egg white, whisked
1/2 cup mascarpone
1/2 cup greek yogurt
3 tablespoons honey
1 teaspoon vanilla extract
2 cups fresh blueberries
1 cup almonds, roughly chopped
2/3 cup ground coconut
Preheat the oven to 400˚F (200˚ C)
Unroll the puff pastry and poke holes with a fork.
Brush the whisked egg white all over the top of the puff pastry and then bake in the oven for 10-12 minutes until golden brown. I placed pie beads on top so that it would stay flat. Remove from oven and let cool.
Mix the mascarpone, yogurt, honey and vanilla together and spread this evenly over the cooled puff pastry. Then sprinkle the surface with blueberries, almonds and ground coconut.
Serve immediately with tea!