A fruity Bakewell tart style dessert with a crumble topping. If you don’t want to make the pastry you can use shop bought shortcrust instead.
125 g unsalted butter, softened
125 g caster sugar
2 large eggs, room temperature
1/2 orange, zested
125 g ground almonds
35 g plain flour
1/2 tsp baking powder
Assembly
200 g Frozen Black Forest fruit mix
1 tbsp icing sugar to finish
Pastry
Combine flour and salt in a large bowl, grate in the butter. Using your fingers, rub the butter into the flour then add ice cold water a tablespoon at a time so it’s just enough to bring the dough together to form a firm dough. Form into a flat disk, dover with baking paper and chill for at least an hour.
Preheat the oven to 190C fan. Roll out the pastry to thickness of a £1 coin. Line a 23cm fluted loose bottom tart tin with the pastry, place a piece of baking paper over the pastry and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven.
Streusel Topping
Make this while the pastry is chilling. In a small bowl, add flour, sugar and salt. Grate the butter into the flour and using your fingertips, mix until fine breadcrumbs form. Add the flaked almonds and mix again with your fingers using a little more pressure to make sure everything is combined. Set aside.
Frangipane
Place the butter and sugar in the bowl of a stand mixer fitted with a beater attachment. Beat until light and fluffy. Add the eggs one at a time beating well between each addition. Add the orange zest.
Using a large spatula or metal spoon, gently fold in the ground almonds, plain flour and baking powder. Spread the frangipane over the tart base. Stud the frangipane with the frozen fruit, making sure not to press them in all the way but instead, just indenting them into the filling.
Sprinkle the streusel topping evenly over the fruit. Bake for 30 minutes or until the frangipane is set and the tart is golden brown all over. Remove Allow to cool completely before removing from the tin. Sprinkle with icing sugar before serving.
Black Forest Fruit Streusel Tart
Ingredients
Pastry
- 140 g plain flour
- pinch salt
- 85 g cold butter
- ice cold water
Streusel Topping
- 50 g plain flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 30 g unsalted butter
- 30 g flaked almonds
Frangipane
- 125 g unsalted butter softened
- 125 g caster sugar
- 2 large eggs
- 1/2 orange zested
- 125 g ground almonds
- 35 g plain flour
- 1/2 tsp baking powder
Assembly
- 200 g frozen Black Forest fruit
- 1 tbsp icing sugar
Instructions
Pastry
- Combine flour and salt in a large bowl, grate in the butter. Using your fingers, rub the butter into the flour then add ice cold water a tablespoon at a time so it's just enough to bring the dough together to form a firm dough. Form into a flat disk, dover with baking paper and chill for at least an hour.
- Preheat the oven to 190C fan. Roll out the pastry to thickness of a £1 coin. Line a 23cm fluted loose bottom tart tin with the pastry, place a piece of baking paper over the pastry and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven.
Streusel Topping
- Make this while the pastry is chilling. In a small bowl, add flour, sugar and salt. Grate the butter into the flour and using your fingertips, mix until fine breadcrumbs form. Add the flaked almonds and mix again with your fingers using a little more pressure to make sure everything is combined. Set aside.
Frangipane
- Place the butter and sugar in the bowl of a stand mixer fitted with a beater attachment. Beat until light and fluffy. Add the eggs one at a time beating well between each addition. Add the orange zest.Using a large spatula or metal spoon, gently fold in the ground almonds, plain flour and baking powder. Spread the frangipane over the tart base.
Assembly & Baking
- Stud the frangipane with the frozen fruit, making sure not to press them in all the way but instead, just indenting them into the filling.
- Sprinkle the streusel topping evenly over the fruit. Bake for 30 minutes or until the frangipane is set and the tart is golden brown all over. Remove Allow to cool completely before removing from the tin. Sprinkle with icing sugar before serving.
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