Blueberry, maple and mascarpone tart

Rowie Dillon's blueberry tart.
Rowie Dillon's blueberry tart. 

The big blue – blueberries and maple syrup with mascarpone is a fitting grand finale to any dinner party, and not just for any gluten-free guests.



170g (1 1/3 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


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.

Indulge by Rowie Dillon, Harper Collins, $40