Berry oat crumble tart recipe
Make the most of summer fruit with this berry crumble tart recipe. A simple mixture of flour, butter, sugar and oats for extra flavour is divided to make a crisp tart crust and crunchy crumble topping, with a juicy mixed berry filling for an easy summer dessert.
See method- Serves 8
- 20 mins to prepare and 40 mins to cook
- 278 calories / serving
Ingredients
- 150g plain flour
- 120g oats
- 120g caster sugar
- ½ tsp baking powder
- 150g cold butter, grated
- 1 tsp vanilla extract
- 125g raspberries
- 125g blackberries, large ones halved
- 125g blueberries
- 1 lemon, zested
- 2 tbsp cornflour
Each serving contains
- Energy
- 1165kJ 278.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 20g
of the Reference intake
Carbohydrate 44.1gProtein 4.0gFibre 3.0g
Method
- Preheat your oven gas 4, 180°C, fan 160°C. Grease a 23cm loose bottom cake tin with butter.
- In a large bowl, mix together the flour, oats, caster sugar and baking powder until well combined. Add the butterand rub together with your finger until you have a coarse lumpy crumb.
- Set 175g of the mixture aside for the topping and firmly push the remaining crumb evenly into the prepared loose bottom cake tin to form an even base.
- In a bowl, toss together the raspberries, blackberries, blueberries, lemon zestandcornflour until well coated, and spoon evenly over the crust.
- Scatter the reserved crust loosely over the top of the berries, leaving gaps for the berries to bubble through. Bake for 40 mins until golden and crisp. Allow to cool completely before removing from the tin and cutting into slices.
- See more Baking recipes
