Rhubarb and loganberry crumble tart

Rhubarb and loganberry crumble tart has a sweet shortcrust pastry shell filled with rhubarb and loganberries with an oat crumble topping. It is a variation on traditional fruit crumble and is simple to make.

I have included instructions on how to make sweet shortcrust pastry but you can skip this stage and use ready made shortcrust pastry if you prefer.

If you are looking for other recipes for sweet pastries you might like to try tarte au citron, mini iced Bakewell tarts, pistachio frangipane or raspberry frangipane tart.

The quantities in this fruit crumble tart recipe are sufficient for eight servings.

Ingredients

For the pastry:

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

For the filling:

• 220g rhubarb
• 150g raspberries - or loganberries, strawberries or additional rhubarb
• 1 dessertspoon Demerara sugar

For the crumble topping:

• 80g flour
• 40g butter
• 40g Demerara sugar
• 20g rolled oats
• 18g pumpkin seeds - or sunflower seeds

Prepare the pastry

Rub the butter/margarine into the flour (or use a food processor). Add the icing sugar, egg and vanilla essence and combine to form a dough. It may be necessary to add a little water if it is too dry. Wrap in cling film and refrigerate for around 30 minutes.

Roll out and line a 20cm loose bottomed flan dish.

Prepare the fruit filling

Cut the rhubarb into pieces about 1 cm long. Place in a pan with the sugar and water. Simmer until soft.

Prepare the crumble topping

Rub the butter into the flour (or use a food processor). Add the sugar, oats and pumpkin seeds and mix.

Assemble the tart

Place the fruit over the base of the pastry case.

Spread the crumble mixture over the fruit making sure that all the fruit is covered.

To bake

Bake in the centre of the oven at 180^oC, 350^oF, gas mark 4 until the crumble and the edge of the pastry case start to turn golden (about 15 to 20 minutes).

For an Aga, cook on the floor of the roasting oven for 5 minutes and then move to the grid shelf on the floor of the roasting oven until cooked.

To serve

• It can be served either hot or cold.
• This tart is suitable for reheating either in an oven or microwave.
• Serve either on it's own or with cream, ice cream or custard.

To store

• Store in the fridge for up to two days.
• Rhubarb tart can also be frozen if needed to avoid waste.

Other fruit crumble recipes