Blueberry, maple and pecan tart

A perfectly partnered trio.



50g pecan halves

3 tbsp icing sugar

150g plain flour, plus 
extra for dusting

75g unsalted butter, 
cubed and chilled

1 egg, beaten 


250g mascarpone

150g Greek yogurt

6 tbsp maple syrup

1⁄2 tsp vanilla bean paste

300g blueberries 


1. Preheat the oven to 200 ̊C, gas mark 6. Roast the nuts for 5 minutes, cool, then pulse in a food processor with the icing sugar until quite finely ground. Add the flour and a pinch of salt; whizz to combine. Pulse in the butter to breadcrumb texture; tip into a bowl. Mix in the egg with a cutlery knife, then bring the pastry together with your hands. Flatten to a square, wrap in cling film and chill for 1 hour.

2. On a lightly floured surface, roll out the pastry to slightly larger than a 35cm x 12cm rectangular tin (a 21-23cm round tart case also works). Line the tin with the pastry (it may need patching in places), trim the edges and prick the base all over with a fork. Line with baking parchment and baking beans; chill for 30 minutes.

3. Bake the pastry for 15-20 minutes, then lift out the parchment and beans; bake for another 5 minutes, until the base is cooked through and the sides are golden; leave to cool.

4. Use a balloon whisk to whisk the mascarpone, yogurt, maple syrup, vanilla and a large pinch of salt until combined. Pile into the cool pastry case and top with the berries. Chill for 15 minutes before serving. 

  • Preparation time: 30 minutes, plus chilling
  • Cooking time: 25 minutes

Serves: 10

Nutritional Info

Typical values per serving:

Energy 1,544kJ
Fat 24g
Saturated Fat 13.7g
Carbohydrate 33.7g
Sugars 20g
Protein 4.9g
Salt 0.3g
Fibre 1.4g

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5 stars

Average user rating Based on 8 ratings