Summer Berry Crumble Tart
INGREDIENTS:
For the Crust and Crumble
180g plain flour
100g granulated sugar
25g ground almonds
1 tbsp light brown sugar
¼ tsp salt
150g chilled unsalted butter, cut into pieces
For the Filling
200g fresh berries – logan berries, red or black currants, raspberries and strawberries
80ml double cream
1 large egg
1 egg yolk
50g granulated sugar
2 tbsp plain flour
2 tbsp ground almonds
1 tsp vanilla extract
METHOD:
Preheat the oven to 180 °C.
For the crust, combine the flour, sugar, ground almonds, brown sugar, and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 140g of the crumble and spread over a baking tray (this will be the crumble for the top of the tart). Press the remaining crumble into greased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.
Spread the berries onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this at 180 °C for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.
The tart can be served chilled or at room temperature.
