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Black forest fruit streusel tart

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.

Pastry

140 g plain flour

pinch of salt

85 g cold butter, plus extra to grease

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, 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

Black Forest Fruit Streusel Tart

Jules
A fruity Bakewell tart style dessert with a crumble topping
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
resting 1 hour
Course Dessert
Servings 8 slices
Calories 532 kcal

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.

Nutrition

Calories: 532kcalCarbohydrates: 47.9gProtein: 9gFat: 35.6gSaturated Fat: 16.6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 111mgSodium: 263.6mgPotassium: 110.8mgFiber: 3.8gSugar: 21.8gVitamin A: 847.2IUVitamin C: 5mgCalcium: 81.8mgIron: 2.4mg
Tried this recipe?Let us know how it was!

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