A simple berry tart made with short crust pastry and filled with fresh blackberries, blueberries, and raspberries and topped with an oatmeal and walnut crumble. Impress you family and friends with this easy to make dessert.
When a brunch with friends comes around I love making dishes that are easy to through together, look wonderful, and taste great. This is one of my favorite go to recipes for times like that. It also works for any summer gatherings when berries are in season and plentiful. With very few ingredients just top with a dallop of whipped cream or a scoop of vanilla ice cream and you have yourself a great end to a nice meal.
In this recipe
The biggest part of this recipe is the berries. The crumble is a nice topping to give a little extra texture to the tart.
Berries: I like to use a combination of blueberries, blackberries, and raspberries however you can use any combination of berries that you would like. If you use berries like cranberries or others that have a lot of water in them then you might want to add a tablespoon or two of additional cornstarch to account for it.
Walnuts: for some extra flavor to the nuts toast them. You can also swap the walnuts out for macadamia nuts or pecans.
Making the berry tart filling
On of the things that you want to do is make the filling before setting up the rest of the other items. The reason for this is to allow the sugar to draw out as much as the water as possible. This will help keep the crust from getting too soggy when it bakes. Then when you are ready to add the filling to the pastry shell you toss the berries in the cornstarch not transferring any liquid from the berries to the tart shell.
Keep the pastry cold
Up until you are ready to bake the shell you want to make sure that you keep the pastry cold. Once you have rolled it out and placed it in the tart pan you will want to place it in the freezer until you are done with all of the other steps. This will help make sure that the pasty shell stays nice and light and will be flakey once cooked.
Make the crumble
A food processor is your best friend for this part. However if you don’t have one that is ok. You will want to buy chopped nuts or hop them yourself. Also you will want to cut up the oats if they are pretty large. Then mix all of the ingredients in a bowl and stir in the butter. Once everything is evenly coated then you are ready to add it on top of the filling. If you want just a bit more then increase everything by a tablespoon and that should be enough to cover to the entire top of the tart.
Looking for other berry recipes?
Berry Tart with Oatmeal Crumble
- 10 inch tart pan
- Mixing Bowl
- Food processor
Mixed berry filling
- 1 cup blackberries fresh
- 1 cup raspberries fresh
- 1 cup blueberries fresh
- ¼ cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons butter unsalted, melted
- 2 tablespoons oats
- 2 tablespoons brown sugar packed
- 2 tablespoons walnuts chopped
- 2 tablespoons flour
- ½ teaspoon salt
- Preheat the oven to 350°F, 177°C, or gas mark 4.
- In a mixing bowl gently mix together the blackberries, blueberries, raspberries, sugar, and until evenly coated.
- In a food processor combine the flour, salt, brown sugar, oats, and walnuts. Pulse until evenly mixed. Add the melted butter and pulse until combined.
- Roll out the pastry dough thinly and place in the pastry shell. Slice off any excess dough.
- Add the cornstarch to the filling, pour out any liquid, and fill the tart shell with the berry mixture. and then top with the crumble. Bake for 40 minutes or until the shell and crumble have turned a golden brown. Allow to cool before serving and let the filling set.