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Home » Desserts

Fruit tart with oat crumble topping

19/06/2022 by Judith Leave a Comment

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

A slice of fruit tart with crumble topping.
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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.

A round tin lined with pastry.

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.

A bowl containing flour, butter, oats and seeds.

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.

A pastry case filled with plums and raspberries.

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.

An unbaked tart with crumble topping.

To bake

Preheat the oven to 180oC, 350oF, 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.

Plum and raspberry crumble tart

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.
Plum and raspberry crumble tart

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A slice of fruit tart with crumble topping.

Fruit tart with oat crumble topping

Fruit tart with oat crumble topping has a sweet shortcrust pastry shell filled with fresh fruits and and an oat and seed crumble topping. It is delicious served either warm or cold, topped with cream, ice cream or custard.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 20 minutes mins
chilling time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dessert, Snack, Teatime
Cuisine British
Servings 8
Calories 358 kcal

Equipment

  • 20cm diameter non stick loose bottomed tin

Ingredients
 
 

For the pastry

  • 160 g flour
  • 80 g butter chilled
  • 50 g icing sugar
  • 1 egg
  • 1 teaspoon vanilla extract or essence
  • water

For the crumble topping

  • 80 g flour
  • 40 g butter chilled
  • 40 g Demerara sugar
  • 20 g pumpkin seeds
  • 20 g sunflower seeds

For the filling

  • 12 plums
  • 120 g raspberries
  • 1 tablespoon Demerara sugar

Instructions
 

To make the pastry

  • Place the flour and butter in a food processor and pulse.
  • Add the icing sugar, egg yolk and vanilla extract (or essence) and pulse again.
  • If the pastry is too dry, add some or all of the egg white and pulse again. If it still needs more liquid add a little water and pulse again until it is the right consistency.
  • Wrap in cling film and chill for a minimum of 30 minutes before rolling out.
  • Roll out to a thickness of 3 mm and line a 20cm diameter non stick loose bottomed flan tin.

To make the crumble topping

  • Weigh the flour and butter into a large bowl. Cut the butter into small pieces and rub in until it is the consistency of breadcrumbs.
  • Add the Demerara sugar, oats and seeds and mix. Place in the fridge until ready to use.

To prepare the fruit filling

  • Peel the plums, remove the stones and chop the fruit into small pieces.
  • Cut the raspberries in halves or quarters.

To assemble the crumble tart

  • Place the chopped plums and raspberries over the base of the pastry case.
  • Sprinkle the Demerara sugar over the fruit.
  • Spread the crumble mixture over the fruit making sure that all the fruit is covered and that the crumble reaches the edges of the pastry with no gaps.

To bake

  • Preheat the oven to 180°C, 350°F, gas mark 4.
  • Bake in the centre of the oven for about 20 minutes or until it is slightly golden and looks cooked.
  • Leave to cool in the tin on a wire rack. Carefully remove the tart when cold and place on a serving plate. Place in the fridge to chill.
  • The tart can be served chilled, or can be reheated.

Notes

Note
The nutritional information is based on using plums and raspberries for the fruit filling. 
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.

Nutrition

Calories: 358kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 53mgSodium: 106mgPotassium: 260mgFiber: 4gSugar: 23gVitamin A: 753IUVitamin C: 13mgCalcium: 25mgIron: 2mg
Keyword Crumble, Easy, Summer, Tart
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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