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Blueberry, maple and pecan tart
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A perfectly partnered trio.
Serves: 10
PECAN PASTRY
50g pecan halves
3 tbsp icing sugar
150g plain flour, plus extra for dusting
75g unsalted butter, cubed and chilled
1 egg, beaten
MAPLE FILLING
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.
Typical values per serving:
Energy |
1,544kJ 370kcals |
---|---|
Fat | 24g |
Saturated Fat | 13.7g |
Carbohydrate | 33.7g |
Sugars | 20g |
Protein | 4.9g |
Salt | 0.3g |
Fibre | 1.4g |
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