Blueberry, maple and pecan tart
Waitrose and Partners

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. 

  • 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

  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. 


Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,544kJ/ 370kcals

Fat

24g

Saturated Fat

13.7g

Carbohydrates

33.7g

Sugars

20g

Fibre

1.4g

Protein

4.9g

Salt

0.3g

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