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October 28, 2011 / amyjmcintosh

Blueberry, maple and mascarpone tart

Blueberry, maple and mascarpone tart

Fridays are for celebrating, and what better way to celebrate than with dessert. Today’s recipe hails from my new favourite cookbook, Indulge by Rowie Dillon. It’s a ‘Blueberry, maple and mascarpone tart’; a fitting end to a busy week or a decadent dinner party.  Indulge will come as a welcome relief to anyone feeling jaded by the lack of glamour in gluten-free cookbooks. Its colourful pages of big and stylish dishes turn ‘gluten-free’ on its head and inject it with a bit of an edge. I’m dying to don my apron and whip up more of its 100 savoury and sweet recipes. For your chance to win a copy of Indulge, check out my review on Taste.

Blueberry, maple and mascarpone tart

Adapted from Indulge by Rowie Dillon

Serves 6

Ingredients:

170g (11⁄3 cups) buckwheat flour
100g unsalted butter, chopped and chilled
30g (1⁄3 cup) desiccated coconut
1 tablespoon pure icing sugar, plus extra, sifted, for dusting
3 tablespoons chilled water

Filling:

500g mascarpone
40g (1⁄3 cup) pure icing sugar
250g blueberries
100ml maple syrup

Grease a 10 x 34cm rectangular loose-based flan tin.

To make the pastry, pulse the flour, butter, coconut and sugar in a food processor to combine.

Add the chilled water and pulse until the dough just comes together to form a ball.

Roll out the pastry to 2mm thick on a lightly floured surface.

Line the prepared tin with the pastry and chill in the fridge for 20 minutes.

Preheat the oven to 180°C.

Line the pastry shell with baking paper and pastry weights or uncooked rice. Blind bake for 10 minutes until the pastry just starts to go golden on the edges.

Carefully remove the baking paper and pastry weights.

Return the pastry case to the oven for a further 10 minutes, or until golden and crisp.

Set aside to cool on a wire rack.

To make the filling, process the mascarpone and icing sugar in a food processor until smooth. Spoon the filling into the pastry case and smooth the top.

Cover with the blueberries and drizzle with the maple syrup. Serve.

RRP $39.99

Indulge by Rowie Dillon

Indulge by Rowie Dillon

2 Comments

Leave a Comment
  1. Rachel {little bits of lovely} / Nov 11 2011 9:20 am

    This looks divine and so incredibly decadent! Thank you for the recipe; I’m off to take a closer look at this book xx

    • amyjmcintosh / Nov 11 2011 9:44 am

      Hi Rachel, thanks for your comment. 🙂 Your lovely hubby told me about your blog (I’m working with his agency at the moment). Your blog is amazing, by the way. Keep it up! xxx

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