Blueberry, maple and pecan tart

Name: Blueberry, maple and pecan tart
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 50 g pecan halves; 3 tbsp icing sugar; 150 g plain flour, plus extra for dusting; 75 g unsalted butter, cubed and chilled; 1 egg, beaten

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

4.5 out of 5 stars(2) Rate this recipe

Serves10
CourseDessert
Prepare30 mins
Cook25 mins
Total time55 mins
Pluschilling

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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 
½ tsp vanilla bean paste
300g blueberries

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.
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.
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.
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