Recipe Card

Lemon and Blueberry Tarts


  • Jus-Rol™ Shortcrust Pastry Block
  • 1 Egg
  • 125g Mascarpone cheese
  • 1/2 Lemon, juice and rind
  • 75g Caster sugar
  • Approx. 100 Blueberries (fresh)
  • Icing sugar, to dust-optional

Equipment required

  • 12 hole bun or jam tart tin
  • Mixing bowl
  • Whisk
  • Sieve

Techniques used


  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
  2. Unroll the pastry, cut out 12 discs and use to line the tin.
  3. Beat the egg, mascarpone, lemon juice and zest together with the sugar until creamy.
  4. Divide the blueberries between the pastry discs and top with the mascarpone mixture.
  5. Bake for 12 – 15 minutes until the pastry is pale golden and the filling is set.
  6. Serve warm or cold, dusted with icing sugar.

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