Fruit crumble tart

    55 min

    The perfect tart to serve during the summer months. A sweetcrust pastry case is filled with apples, peaches, pear and raspberries, before being topped with a pecan crumble and baked to perfection. Serve with a good quality vanilla ice cream.

    30 people made this

    Serves: 8 

    • 1 (23cm) unbaked sweet pastry case
    • 3 apples
    • 3 fresh peaches
    • 1 pear
    • 125g raspberries
    • 150g caster sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons plain flour
    • 75g dark brown soft sugar
    • 100g plain flour
    • 90g unsalted butter
    • 60g chopped pecans

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. Peel, core and slice peaches, apples and pears. Place into a large bowl. Add raspberries, caster sugar, cinnamon and 3 tablespoons flour. Mix .
    3. Mound fruit mixture into the pastry case.
    4. In a medium bowl, combine 100g flour, butter, dark brown soft sugar and chopped pecans. Mix until crumbly and sprinkle on top of fruit.
    5. Bake at 200 C / Gas 6 for 35 to 40 minutes or until done.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    I added blackberries to the recipe because I had them available, and took out the pecans, and used a double crust. This pie was delicious!!! It was definitely the best fruit pie I have ever tasted!! Great recipe. It was worth all the trouble.  -  27 May 2000  (Review from Allrecipes US | Canada)


    Good recipe. The crumb topping was delicious, the filling was ok, but I definitely suggest that you prebake the pie crust for 10 minutes or so. I used canned peaches instead of fresh, and canned sour cherries instead of the raspberries. I also halved the sugar in the fruit mix, because I wanted a not too sweet, more fruity taste.  -  11 Dec 2008  (Review from Allrecipes US | Canada)


    I baked this as one of 3 pies for my mom's b-day and this was one of the crowd favorites. I didn't care for the raspberries (which I'd actually thought would be my favorite part!), but still enjoyed the pie. Pies are hard for me to rate because I prefer cake, but since everyone else seemed to enjoy this, a 5 it is (I, personally, would have rated it a "4"). I followed the recipe as is, though I did have to use frozen (thawed) peaches due to seasonality. I wasn't sure what variety of apples to use, so I used a mac, a granny smith, and a gala. I also added a handful of oats to the topping and subbed almond for pecans per personal preference. TY for a nice pie twist!  -  15 Nov 2009  (Review from Allrecipes US | Canada)