Blueberry Lemon Mascarpone Tartlet

I guess this is proof that I am learning things because most of this I did from memory or by winging it based off of what I had around the house. However it was created beautifully and resulted in a very nice light summer dessert. Perfect for the 70 degree thunderstorms followed by a humid 97 degree Chicago day.


Formula: yields about 12 tartlets with extra dough for cookies
1/2#  Pâte Sablée Dough

17.14 % Egg yolks, cooked, 14 g

81.43% Butter, soft, 67 g

0.29% Salt, a dash (a quarter of 1/8 t)

42.86% Powdered sugar, 32 g

17.14% Egg yolks, 14 g

14.29% Almond meal*, 11 g

100% Pastry flour**, 83 g

Total: 273.15%, 0.5 lbs

*If you do not have Almond meal you can substitute this flour for pastry flour. 

**Pastry flour can be best substituted with AP flour.

Lemon Curd*

Lemon juice, 28 g
Sugar, 46 g
Lemon zest, 1 t.
Eggs, each, 0.5
Butter, 42.5 g

Blueberry Compote*

Blueberries, IQF or fresh, 1/2 pt.

Sugar, 56 g

*might have left over compote

5 oz. Mascarpone

MOP:

• Make blueberry compote. Heat the IQF or fresh blueberries with sugar over a medium to high heat until it boils. Stirring occasionally. When the mixture boils reduce heat and let it simmer until thickens, like the consistency of cooked fruit for a pie. If you cook it too long it will form into a jelly consistency. Cool before using.
• Make pâte sablée dough, cover with plastic and refrigerate for at least an hour, or until ready for use.
• Take dough out and roll out to 1/8th of an inch. Press dough into molds, mini muffin tins is what I used for these tartlets. If you are using a larger mold roll dough out thicker, if you are using smaller molds roll dough out thinner. If you have extra dough you can roll it out again for cookies. Roll dough to 3/16th of an inch and then cut out with cutters, makes perfect window cookies. Do not roll out more then twice because the flour will start to build up in the dough.
• Make lemon curd. Cool before using.

• Bake sablée dough at 350°F until firm but not browned. If you see bubbles forming during the bake, press them down gently with your fingers and continue baking. Should take approximately 7-10 minutes. Cool.
• When cooled you can start to assemble. Spoon about 1 t of compote into the bottom of the tartlet. Let set up.
• Pipe lemon curd (use a piping bag or squirt bottle for best appearance) into the shell so that it is 3/4 of the way full. Let it set up.
• Soften mascarpone, when soft add about 1/3 of a cup lemon curd to the mascarpone. Add the lemon curd by sight, you want the mascarpone to be stiff enough to pipe but smooth.
• Use a piping bag and a large star tip and pipe a rosette with the mascarpone mixture on top of the shell. If the lemon curd is not completely set up then press the bag to the shell to aide it in catching. Let set up in the refrigerator.
• Garnish with compote and lemon curd as done here, or fresh blueberries, or candied lemon.