- 2 cups blueberry wine (I used "Blue Heeler" from Hill Top Berry Farm and Winery)
- 1 cup sugar
- 1 lemon, zested and juiced
- 1 cinnamon stick
- 10 whole cloves
- 1 vanilla bean, slit partially down the middle
- Frozen Blueberries
- 2-3 Tbl cornstarch
- 2 frozen pie crusts
- 4 oz. mascarpone cheese
- 1 tsp almond extract
- 1/4 c. powdered sugar
- 1 c. heavy whipping cream
Set the pie crusts out at room temp to defrost while the filling cooks.
Combine wine, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a medium saucepan. Boil for 5 min, then simmer ~60 min or until reduced roughly by half. Strain out the solids by passing through a fine-mesh sieve, then return to pan. Stir in some frozen blueberries (maybe 2-3 c? whatever looks right). Dissolve the cornstarch in ~1/4 c. cold water and stir into the blueberry filling. Bring to a gentle boil and stir until thickened to the consistency of pie filling. Cool completely.
Pre-heat oven to 350 degrees F. Roll the pie crusts a little thinner, then use a 2" biscuit cutter to cut out rounds. Press the rounds into the holes of a mini muffin tin that has been misted with cooking spray. Prick the bottoms with a fork a couple times. Bake at 350 for 11-15 min, or until golden brown. Cool completely.
Whip the whipping cream until medium-stiff peaks form. Put mascarpone in a separate bowl, and add the almond extract and powdered sugar. Stir a couple times to combine. Fold 1/3 of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream.
To assemble, pipe blueberry filling into the baked crusts. Pipe a swirl of mascarpone cream on top of each tart.
I doubled the recipe, and put some in the pie crust shells, some in pre-baked puff pastry shells, and some in a pre-made graham cracker crust. Yes, I cheat sometimes.
Also, you will soon notice that my sister is much better at photography than me, and has a much nicer camera. Sorry in advance.