Name: Mixed Berry Crumble Tart
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 4 tablespoons (57g/ 1/2 stick) unsalted butter, melted; 1/4 cup (50g) plain flour; 1/4 cup (60g) dark brown sugar; 1/4 cup (40g) large flake rolled oats (not instant); 1/4 cup (30g) sliced almonds; 510g mixed berries (divided - keep approx 1 cup - 170g - aside); zest of 1 lemon; 2 tablespoons cornstarch; approx 300g puff pastry

Summer means berries! Every summer, no matter where I am I consume copious amounts of berries – mostly I buy them with the intention of baking with them but instead they get eaten before they make it to the kitchen!

Last week I bought some berries which were quite firm and not ideal for eating straight away so I figured I’d make some sort of crumble. Then as I was cleaning the freezer, I noticed some puff pastry lingering in the back and figured I should probably use it to make space. So, this recipe was kind of a a happy accident.

Buttery puff pastry, tart berries and sweet crumble – what could be better?

This will be one of two final recipes I’ll make with my virtual cooking club students next week and I think they will love it! Here’s a quick video I made for them to show you just how easy it is!

I’ve used fresh berries here and think they do better than frozen, simply because we’re not blind baking (pre-baking) the pastry and frozen berries release too much liquid which could result in soggy pastry. As you can see in the video, it’s important to make sure that if you are patching the pastry together from two rolls, don’t overlap the pastry too much – you don’t want a thick layer of unbaked pastry on the bottom!

Yield: 6-8

Mixed Berry Crumble Tart

Easy berry tart made with store-bought puff pastry with a crumble topping!

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

approx 300g puff pastry

For the filling:

510g mixed berries (divided - keep approx 1 cup - 170g - aside)
zest of 1 lemon
2 tablespoons cornstarch

For the crumble:

4 tablespoons (57g/ 1/2 stick) unsalted butter, melted
1/4 cup (50g) plain flour
1/4 cup (60g) dark brown sugar
1/4 cup (40g) large flake rolled oats (not instant)
1/4 cup (30g) sliced almonds

Instructions

Prepare the pastry shell:

Pre-heat the oven to 375˚F. Line a baking tray with parchment paper.
Roll out the puff pastry to fit whatever tart pan you are using. If you are using rolls of pastry, you might need two and you might need to cut and patch the pastry to make it fit in the pan. Trim the edges and press down into base.
Place the pastry crust in the fridge while you prepare the filling and topping.

Prepare the filling:

Gently mix 2 cups (340g) of the berries, the zest and cornstarch and set aside.

Prepare the crumble:

Mix the flour, brown sugar, rolled oats, almonds and butter together in a small bowl.

Assemble the tart:

Add the extra berries to the berry filling and mix gently.
Scatter the berries evenly over the pastry base.
Scatter the crumble topping over the berries.
Place the tart pan on the prepared baking tray.
Bake for 40-45 minutes until the crust is puffed and golden and the filling is bubbling.
Serve with a dusting of icing sugar and vanilla ice cream.

This is best enjoyed the day it’s made – it’s excellent warm or even at room temperature and, hey, a sprinkle of icing sugar and a scoop of vanilla ice cream doesn’t hurt either 😉

Mmmm – the taste of summer right there on a plate!

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2 thoughts on “Mixed Berry Crumble Tart”

Carrie (kablooey)

June 18, 2020 at 21:20

That looks AMAZING! And I just bought some great looking strawberries AND rhubarb (my favorite pie combo) and I have some puff pastry crust hiding somewhere… (got to sweeten up the rhubarb a smidge, but I like it pretty tart, so, this gives me ideas.

Great video!!
Geoff

June 18, 2020 at 22:03

Yum, yum and yum.
I love crumble but you often get it with the crumble not very crunchy.
This looks well, yum.