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Berry Crumble Tart

  Rating 0.0

Prep

10 mins

Bake

40 mins

Serves

8

Difficulty

Medium

About

Fruity, crunchy and truly moreish – we enjoy ours with a big dollop of whipped cream.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Pre-heat the oven to 190°C/Fan170°C, 375°F, Gas 5.

Step 2

Knead the pastry into a ball, roll out and line a 23cm fluted flan tin. Chill 20 minutes. For the topping put the flour, butter and Tate & Lyle Light Brown Soft Sugar into a food processor and pulse until the mixture resembles coarse crumbs, stir in the nuts.

Step 3

Lightly prick the base of the pastry case then line with foil and bake in the oven for 10 minutes, remove the foil and bake a further 5 minutes.

Step 4

Mix the fruits with the Tate & Lyle Caster Sugar and cornflour and pile into the case. Scatter the topping evenly over the fruit and bake for 20-25 minutes.

Step 5

Serve with whipped cream or custard.

TOP TIP

If you would like to make your own pastry refer to the recipe Plum and Almond Tart.

Ingredients – 1 items

Serving

1

Block of shortcrust pastry

375 g

For the topping

Flour

Plain flour

115 g
Butter

Butter

Unsalted

75 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

75 g
Almonds

Almonds

Blanched and finely chopped

50 g

For the filling

Blackberries

Blackberries

400 g
Raspberries

Raspberries

225 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

2 tbsp
Cornstarch

Cornflour

1 tbsp

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