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1
To make the crust, mix butter, sugar, salt, pine nuts, and vanilla extract in a medium bowl. Add flour and stir until just blended. Press the dough evenly over the bottom and up the sides of a 91/2-inch tart pan with a removable bottom. Generously prick the bottom and sides with the tines of a fork. Bake in the lower third of an oven preheated to 350u00b0 F until the crust is pale golden, about 20 to 25 minutes. Cool completely.
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2
To roast blueberries, toss berries with lemon juice, 2 tablespoons of the honey, and rosemary sprigs on a rimmed baking sheet lined with foil. Roast in an oven preheated to 400u00b0 F until very tender and just starting to collapse, 10 to 15 minutes. Remove from oven. Discard rosemary sprigs (it's okay if a few leaves remain with the blueberries). Set aside to cool to room temperature.
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3
For the cream filling, whisk together mascarpone, 1/4 cup of the honey, heavy cream, and a pinch of salt in the bowl of a standing electric mixer until smooth and thick, taking care not over-beat. Scrape mixture into the cooled tart crust, spreading it evenly to the edges.
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4
Strain the cooled blueberries over a small bowl. In a separate bowl, toss blueberries gently with reserved lemon zest and a pinch or two of salt.
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5
Top cream-filled tart crust with blueberries and drizzle with remaining honey. Garnish with fresh rosemary sprigs, if desired, and serve with reserved berry juices.
