Fruity, crunchy and truly moreish – we enjoy ours with a big dollop of whipped cream.
Pre-heat the oven to 190°C/Fan170°C, 375°F, Gas 5.
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.
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.
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.
Serve with whipped cream or custard.
If you would like to make your own pastry refer to the recipe Plum and Almond Tart.
Ingredients – 1 items
Block of shortcrust pastry
For the topping
Tate & Lyle Fairtrade Light Brown Sugar
Blanched and finely chopped
For the filling
Fairtrade Tate & Lyle Golden Caster Sugar
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