Waitrose and Partners
Blueberry, maple and pecan tart

Blueberry, maple and pecan tart

A perfectly partnered trio, the blueberries, maple syrup and pecans come together to make a beautifully sweet tart, made to share. 

4 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook25 mins
  • Total time55 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.



  • 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

  • ½ 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 when made using specific products in recipe


1,544kJ/ 370kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating