Berry crumble slices

Total time: 2hr 10m
Preparation Time: 45m

For 10 pieces

Nutritional Information

Contains 380 Kcal, 6g Protein, 32g Carbohydrates, 24g Fat


  • Shortcrust pastry
  • 200 g white flour
  • 80 g sugar
  • 0.25 tsp salt
  • 125 g butter, cut into pieces, cold
  • 2 tbsp water
  • Filling
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 50 g butter, cut into pieces, soft
  • 80 g sugar
  • 50 g ground almonds
  • 1 eggs
  • 100 g raspberries
  • 100 g blackberries
  • Utensils
  • One cake tin (approx. 30 cm), greased

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  • Shortcrust pastry

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly into a pastry dough; do not knead. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 3 cm. Chill the tin and the remainder of the pastry separately for approx. 30 mins.
  • To blind bake

    Cover the pastry base with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the dried pulses and baking paper.
  • Filling

    Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 5 mins. Stir in the almonds, vanilla seeds and egg. Spread the filling over the blind-baked tart base, top with the berries, press down gently. Rub the remainder of the pastry dough and the almonds by hand to form a crumbly mixture.
  • To bake

    Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow the tart to cool slightly, remove from the tin and leave to cool completely on a rack. Cut into 10 slices.
  • Note:

    If the edges sink during the blind-baking stage, pull them back up using the back of a spoon while the pastry is still hot.

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