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.

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Serves10
CourseDessert
Prepare30 mins
Cook25 mins
Total time55 mins
Pluschilling

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Ingredients

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

Method

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.