Berry it, Baby!
It’s no secret I love all things berry – my simple, fun and yummy berry cheesecake recipe features earlier in this blog, berries are full of antioxidants and are so good for us … plus the little town of Berry, on the south coast of New South Wales, is one of my favourite places to visit!
It’s also no secret that I like to use what I have in my pantry when preparing a sweet treat, and this recipe was no exception.
I had frozen berries, frozen pastry and muesli that we just weren’t eating!
Enter Donna’s berry crumble tart:
Simplicity and Mindfulness… all in one place!
Aah! The adventure of taking the shortcut!
I have definitely taken a couple of shortcuts in this recipe but you can easily be a purist and take the long road.
I’ve used frozen shortcrust pastry – blind baked for 10 or so minutes, frozen berries with a touch of raw sugar and vanilla essence and muesli, mixed through with shredded coconut and butter.
The key is to have patience when cooking the berries so that they keep their shape.
I do not add extra water to the frozen berries but there is still a lot of liquid that comes out of them so they have to be slowly simmered until the syrup thickens.
Keeping things Pure
If you have the time or the inclination you can prepare your own shortcrust pastry and cook through some fresh berries.
I have found great convenience in using the frozen options that are nice quality and give an excellent result, but each to their own.
A Crummy Effort
While the pastry is baking, the berries are bubbling gently then the crumble can be made.
Just rub your room temperature softened butter into your muesli, raw sugar and shredded coconut.
Bringing it together!
Allow the pie crust to cool for 10-15minutes and then pour the cooled berry mixture over the pie crust:
Then spread the crumble over the berry mixture:
I pretty up the tart with leftover pastry criss-crossed over the top of the crumble and berry mixture – I just think it makes it look cute and rustic, which is my preference.
After half an hour or so in a moderate oven, the berry crumble tart is baked!
The Cat who got the Cream!
We enjoyed this with whipped cream and a nice cup of tea, which I highly recommend on a quiet Saturday afternoon or anytime that it is made!
1 1/2 Sheets Shortcrust Pastry
1 box, 500grams Frozen Berries
3 Cups Muesli
3/4 Cup Raw Sugar
1/2 Cup Shredded Coconut
150grams Butter, softened
1. After thawing out your shortcrust pastry or making you pastry, blind bake for 10-15 minutes
2. Gently cook frozen berries with the sugar and vanilla essence until they have thickened
Top Tip: Allow a little bit of liquid to remain with the berries to prevent drying out whilst baking
3. Rub softened butter into muesli, raw sugar and shredded coconut
4. Allow 10-15 minutes for pastry and berries to cool
5. Spread berries over the pastry
6. Spread the crumble mixture over the berries
7. If you have any pastry not used in the base then place it on in an interesting way over the crumble
8. Place pie in the oven at 190degrees C for 10 minutes and then turn down to 180degrees C for a further 25 minutes or until golden brown
Enjoy with some fresh whipped cream or ice cream or it’s delicious solo!
Thank you for joining me today in my little corner of the web and I’d love to hear from you with a like, follow or comment,