Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Berry oat crumble tart recipe

32 ratings

Make the most of summer fruit with this berry crumble tart recipe. A simple mixture of flour, butter, sugar and oats for extra flavour is divided to make a crisp tart crust and crunchy crumble topping, with a juicy mixed berry filling for an easy summer dessert. See method

Serves 8
20 mins to prepare and 40 mins to cook
278 calories / serving
Healthy

Ingredients

150g plain flour
120g oats
120g caster sugar
½ tsp baking powder
150g cold butter, grated
1 tsp vanilla extract
125g raspberries
125g blackberries, large ones halved
125g blueberries
1 lemon, zested
2 tbsp cornflour

Each serving contains

Energy
1165kj
278kcal 14%
Fat
10g 14%
Saturates
2g 12%
Sugars
20g 22%
Salt
0.3g 6%

of the reference intake
Carbohydrate 44.1g Protein 4g Fibre 3g

Method

Preheat your oven gas 4, 180°C, fan 160°C. Grease a 23cm loose bottom cake tin with butter.
In a large bowl, mix together the flour, oats, caster sugar and baking powder until well combined. Add the butter and rub together with your finger until you have a coarse lumpy crumb.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Set 175g of the mixture aside for the topping and firmly push the remaining crumb evenly into the prepared loose bottom cake tin to form an even base.
In a bowl, toss together the raspberries, blackberries, blueberries, lemon zest and cornflour until well coated, and spoon evenly over the crust.
Scatter the reserved crust loosely over the top of the berries, leaving gaps for the berries to bubble through. Bake for 40 mins until golden and crisp. Allow to cool completely before removing from the tin and cutting into slices.