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    Blueberry, maple and pecan tart

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    Blueberry, maple and pecan tart

    A perfectly partnered trio.

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

    Serves: 10



    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. 

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