Don’t call it a comeback… A few things combined to make posting near impossible. Before I knew it things mounted up and my blog took a back seat. But that’s about to end. Right now.
So let’s move on and get caught up.
The last few months have been busy. Good busy. Two destination wedding shoots and weekends back home packed with 12+ hours of wedding shoots, both locally and in Ontario’s wine country an hour and a bit away. Add in engagement shoots all over the map, consultations and rehearsals and time has just slipped away. But we’re thankful it’s still July and we have a lot of new memories to make. Behold.
We recently arrived back from another shoot away in Punta Cana and promptly fell ill. It wasn’t until a few days ago that we both started to feel ourselves again. And it feels good to be back. So after a good few days of clean, healthy eating we were just starting to sink into all that summer has to offer. Hot days, cool breezy evenings and golden hour creeping in later each night. The benefits of summer add up quickly and aren’t limited to the weather itself. It also means great local options and fresh food at our doorstep.
The farmer’s market is a short walk away and with vendors now setting up shop outside, making a stop there on the weekend has become part of the routine. This weekend I came home with a haul of rhubarb, tomatoes and blueberries. Incredibly bright and flavourful berries. So with rain on the horizon I did what I always do on any summer day with potential for rain. I baked. And this time it was a quick and easy take and a household favourite.
These tartlets tasted like a mid-summer day in Ontario. Fresh berries from a nearby orchard, mascarpone cheese with both orange zest and and maple syrup and a ginger snap base. Sweet and rich and loaded with complementing flavours. And a great way to kick back into the groove of this blog. And it’s just getting started.
From my kitchen to yours,
Blueberry Mascarpone Tartlets
- 2 1/2 cup ginger snap cookies
- 1/2 cup melted butter
- 2 cups blueberries, rinsed
- 3/4 cup mascarpone
- 2 tbsp. orange zest
- 2 tbsp. orange juice
- 1 tbsp. maple syrup
- 1/4 cup icing sugar
- icing sugar, for dusting
- Pulse the ginger snap cookies in your food processor. Add the melted butter and pulse into combined. Remove.
- Grease 6 tartlet pans. Divide ginger crumb mixture into six. Press each one into the tartlet pans. Press evenly along the bottom and up the sides. Refrigerate for 10-15 minutes.
- Preheat oven to 350F degrees. Place tartlets on a baking tray and bake for 10 minutes, or until golden brown. Remove and let cool.
- While the tarts cool, make the mascarpone filling. Place the mascarpone, orange zest and juice, maple syrup and icing sugar in a medium bowl and mix to combine. Spread into each cooled tartlet shell. Top with blueberries and dust with icing sugar.