Fruit Crumble Tart (Print Version)
# Ingredients:
→ Shortcrust Pastry
01 -
50g powdered sugar
02 -
200g all-purpose flour
03 -
1 egg yolk
04 -
100g cold butter, cut into chunks
05 -
A pinch of salt
→ Filling
06 -
Your choice of fresh fruits (like apples, pears, or berries)
07 -
1 tablespoon of cornstarch or flour
08 -
2 tablespoons of sugar
→ Crumble Topping
09 -
50g cold butter, cut into pieces
10 -
50g slivered almonds (optional)
11 -
50g brown sugar
12 -
100g flour
# Instructions:
01 -
Combine flour, salt, and powdered sugar. Add in the butter and rub until crumbly. Mix in the egg yolk, shape it into a ball, cover it with plastic wrap, and pop it into the fridge for 30 minutes.
02 -
Get your fruits ready. Mix them with the sugar and cornstarch (or flour).
03 -
Stir the flour, butter, and brown sugar together. Toss in the almonds if you’d like, then rub to make it crumbly.
04 -
Roll out the dough and line a tart tin, making sure to poke the base with a fork. Spread out the fruit inside, then crumble the topping over it.
05 -
Bake it at 180°C (Gas Mark 6) for 35 to 40 minutes.
# Notes:
01 -
This tart stays good in the fridge for 2-3 days.
02 -
Try using seasonal fruit for a twist!