Berry Streusel Tart Recipe

With the taste of fresh berries in a delightfully crisp pastry, a heavenly and comforting fruit crumble is perfect for when it's cold outside. This recipe is so easy to make all winter, everyone will love it.


Serves: 8
Prep time: 30 mins
Cooking time: 55 mins


Ingredients:
300g all-butter shortcrust pastry
1 free-range egg yolk, beaten

For the crumble topping:
100g plain flour
½tsp ground cinnamon
100g unsalted butter, chilled
75g caster sugar
50g oats
50g hazelnuts, toasted and chopped

For the filling:
600g frozen black forest fruits, thawed and drained
2tbsp caster sugar
1tsp cinnamon


Method:

1. Roll out the pastry and use to line the flan tin. Chill for 30 minutes.
   
   
2. Heat the oven to 180 C, then line the pastry case with foil and 
fill with baking beans. Bake for 15 to 20 minutes until pale golden.
   
   
3. Remove the beans and foil, brush the egg yolk all over the inside, then return the tart to the oven for 5 to 10 minutes to dry the base. Cool.
   
   
4. To make the crumble topping, sift the flour and ground cinnamon into a bowl. Cut the butter into small pieces and rub into the flour using the tips of your fingers (or use a food processor). Stir in the caster sugar, oats and hazelnuts.
   
   
5. To assemble the tart, toss the fruit in the caster sugar and cinnamon and tip into the pastry case, spreading the mix out evenly. Sprinkle the crumble mix over the top, but don't press down, as it looks best with some juices seeping through the top.
   
   
6. Place the tart back in the oven and cook for 25 minutes or until the crumble is golden brown. Allow to cool for 10 minutes. Serve with clotted cream.