Creamy, Berry Bliss Meld in Blueberry Tart Recipe

Blueberry Macadamia Tart, by First Place Winner, Alison O'Brien.

Whip up this tasty treat with some of the Garden State's juicy berries. Perfect for a Sunday summer treat, courtesy of Terhune Orchards. 

 Crust:

¾ cup roasted, salted macadamia nuts

1 ½ cup crumbs from Pepperidge Farm Bordeaux cookies (about 27)

3 tbsp butter (Halo Farms)

 Preheat oven to 350^o.  Place cookies and nuts in a food processor and blend to crumbs.  Drizzle butter in while pulsing  the food processor.  Spread crumbs onto a greased 9’ pan, bake for 8 minutes, cool completely. 

Filling:

1/4 cup cool water

1 tsp unflavored gelatin

1 cup homemade blueberry jam*

Pinch of sea salt

5-6 cups fresh, clean blueberries

*Do NOT use sugar free jam!  Sugar prevents pectin substances from dissolving to mush

Pour water into a small saucepan.  Sprinkle the gelatin over the water and let stand 2 minutes.  Over very low heat, warm just enough to dissolve the gelatin.  Place jam in a medium saucepan, over medium heat, and melt the jam.  Remove, stir in gelatin, then the salt and blueberries.  Stir gently until blueberries are coated but not broken, and pour into crust.  Refrigerate 1 hour or more.

 Topping:

1 cup heavy cream

½ cup mascarpone cheese

3 tbsp Tassot Apiaries Honey

 Place a medium bowl and beater into the freezer for 15 minutes.  Pour cream into bowl and whip to medium peaks.  In a separate bowl, whisk the mascarpone and honey.  Fold cheese into the whipped cram and chill until ready to serve.