Fruit tart with oat crumble topping

Fruit tart with oat crumble topping has a sweet shortcrust pastry shell filled with fresh fruits and an oat and seed crumble topping.

It can be made using a variety of fruits such as apples, blackberries, plums, raspberries, rhubarb or gooseberries. Or any combination of fruits. You can use either fresh fruits, tinned or frozen fruits. Here I have used a mixture of plums and raspberries.

This dessert is delicious served either warm or cold, topped with cream, ice cream or custard.

I have included instructions for making your own sweet shortcrust pastry but you could substitute ready made shortcrust pastry if you prefer.

If you are looking for other ideas for sweet pastry desserts you may also like to try this recipe for French lemon tart, pistachio frangipane, raspberry frangipane or Bakewell tart.

The quantities in this fruit tart recipe are sufficient for around 8 servings.

Ingredients

For the pastry:

• 160g plain flour - all purpose flour.
• 80g butter - chilled.
• 50g icing sugar - powdered sugar.
• 1 egg
• 1 teaspoon vanilla extract - or vanilla essence
• Water (only needed if the pastry is too dry)

For the crumble topping:

• 80g flour - either plain flour or wholemeal flour.
• 40g butter - chilled.
• 40g Demerara sugar
• 20g oats
• 20g pumpkin seeds
• 20g sunflower seeds

For the filling:

• About 12 plums - or an equivalent amount of other fruit.
• 120g raspberries - or an equivalent amount of other fruit.
• 1 tablespoon Demerara sugar

To make the pastry

Place the flour and butter in a food processor and pulse until the contents have the consistency of breadcrumbs. If you don't have a food processor or don't wish to use one then the pastry can be prepared by hand.

Add the icing sugar, egg yolk and vanilla extract (or essence) and pulse again until the pastry forms a single mass. If the dough is too dry add the egg white and pulse again, and if it is still dry (which might sometimes be the case particularly in cold weather) add a little water until the pastry is the right consistency.

Wrap in cling film and place in the fridge for a minimum of 30 minutes before rolling out.

Roll out in the shape of a circle to a thickness of about 3 mm. Carefully lift and place over a 20cm diameter non stick loose bottomed flan dish. Gently press into place and trim any excess pastry. Place in the fridge until you are ready to add the fruit filling.

To prepare the oat crumble topping

Weigh the flour and butter into a large bowl. Cut the butter into small pieces and then rub in.

Add the Demerara sugar, oats, pumpkin seeds and sunflower seeds and mix. Place the bowl in the fridge until ready to use.

To prepare the fruit filling

Peel the plums, remove the stones and chop into small pieces. Cut the raspberries in halves or quarters. If you are using other fruits, peel and cut as appropriate.

To assemble the fruit crumble tart

Place the prepared fruit evenly over the base of the pastry case.

Sprinkle the Demerara sugar over the fruit.

Spoon the oat crumble topping mix evenly over the fruit making sure all the fruit is covered and the crumble extends to the pastry with no gaps.

To bake

Preheat the oven to 180^oC, 350^oF, gas mark 4.

Bake the tart in the centre of the oven for about 20 minutes or until it looks cooked. Turn around after 10 minutes so that it bakes evenly.

Place on wire rack to cool. Carefully remove from the tin when cool and place on a serving plate and chill.

To serve

• Serve either hot or cold.
• This fruit tart is suitable for reheating.
• Serve either on its own or with cream, ice cream or custard.

To store

• This fruit crumble tart can be stored in the fridge for up to two days.
• It can also be frozen to avoid waste, although some fruits may be mushy after freezing.

Other fruit crumble recipes