For the Pastry
1/2 cup pecans
1 1/2 sticks butter (or 12 tbsp)
2 1/2 cups all-purpose flour (plus extra for dusting)
For the Filling
9 oz mascarpone cheese (approx. 1 1/8 cups)
1 large egg
1 lemon, zested
3 tbsp powdered sugar
2 1/3 cups Berry Fresh blueberries (approx. 12 oz)
Preheat and Prep: Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
Toast the Pecans: Place the pecans in a small pan and toast in the oven for about 5 minutes until golden. Let them cool slightly, then pulse in a food processor until finely ground.
Grate the Butter: While the pecans toast, place your butter in the freezer for 20 minutes until very hard.
Make the Dough: Sift the flour and a pinch of salt into a bowl. Holding the frozen butter with a piece of parchment (to keep it from melting), coarsely grate it directly into the flour. Stir in the ground pecans. Sprinkle with 6 tablespoons of ice-cold water and mix until a dough forms, adding a splash more water if it’s too crumbly.
Chill: Gently gather the dough into a ball, wrap in plastic wrap, and chill in the fridge for 30 minutes.
Mix the Filling: Whisk together the mascarpone, egg, lemon zest, and 2 tablespoons of the powdered sugar until smooth.
Roll and Assemble: On a floured surface, roll the dough into a circle about 10 inches wide. Transfer it to your lined baking sheet.
Layer: Spread the mascarpone mixture over the center, leaving a 1-inch border around the edge. Pile the blueberries on top of the cream.
Fold the Crust: Carefully fold the edges of the pastry up and over the fruit, overlapping slightly to create a rustic border (the center will remain open).
Bake: Bake for 35 minutes until the crust is golden brown and the blueberries have softened.
Finish: Dust the remaining 1 tablespoon of powdered sugar over the tart before serving.
