Strawberry crumble tart

    1 hour 50 min

    Delicious strawberry tart with a sweet and fruity filling and a cinnamon crumble crunch. Serve warm with a scoop of vanilla ice cream.

    8 people made this

    Serves: 10 

    • Pastry
    • 190g plain flour
    • 120g unsalted butter
    • 65g caster sugar
    • 1 egg
    • 1 pinch baking powder
    • Filling
    • 1.5kg strawberries, quartered
    • 50g caster sugar
    • 30g cornflour
    • Crumble
    • 85g plain flour
    • 60g unsalted butter
    • 55g soft brown sugar
    • 1/2 teaspoon cinnamon

    Prep:20min  ›  Cook:1hr  ›  Extra time:30min chilling  ›  Ready in:1hr50min 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a 23cm loose-bottomed tart tin.
    2. Combine flour, butter, sugar, egg and baking powder and knead. Chill the pastry in the fridge for 30 minutes.
    3. In a bowl, combine the strawberries, sugar and cornflour. Let sit for 10 to 15 minutes.
    4. In a separate bowl for the crumble, combine the flour, butter, brown sugar and cinnamon. Rub between fingers until mixture resembles breadcrumbs. Set aside.
    5. Roll out the pastry and line the bottom and sides of the tart tin.
    6. Over the pastry, add the strawberry mixture and spread evenly. Cover with the crumble mixture.
    7. Bake for 1 hour until the crumble is golden brown.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Nah, this recipe just doesn't work - I mean 1.5k strawberries into a 23cm tart dish. You need Time Lord science (ie a dish that's bigger on the inside) to make that work. 0.5k is more like it. Crumble mix needed extra flour  -  23 Jun 2014