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.
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.
-
- 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
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