Tana Ramsay's Easy Blueberry Tart

Ever since we were all told what an amazing superfood blueberries are, I have been rather obsessive about giving them almost daily to my children.

1. 1

   Preheat the oven to 200C/180C fan/400F/gas 6.

2. 2

   Line a large baking tray with baking parchment.

3. 3

   Using a lightly floured rolling pin, roll out the pastry to about 5mm.

4. 4

   Use a dinner plate or the base of a cake tin to cut out a circle about 23cm in diameter.

5. 5

   Put on to the baking sheet and carefully prick all over with a fork.

6. 6

   Pinch all around the edges with your thumb and forefinger.

7. 7

   Chill the pastry base in the fridge for 10-15 minutes.

8. 8

   Put the blueberries into a saucepan along with the caster sugar and place on a low heat.

9. 9

   Gloss the blueberries with the sugar and let them soften slightly, but not get gloopy.

10. 10

    Take off the heat and leave to cool completely, stirring gently occasionally.

11. 11

    Put the pastry base into the oven for about 15 minutes until golden.

12. 12

    Remove and leave to cool completely.

13. 13

    Beat the mascarpone cheese with the lemon zest and juice and add icing sugar to taste (about 1-2 tbsp).

14. 14

    Once the base is completely cool, spread the cheese mix evenly over it.

15. 15

    Spoon the blueberries on top.

16. 16

    Dust with icing sugar and serve.