Wholemeal and Berry Free-Form Tart

    1 hour 10 minutes

    This wholemeal berry tart has an earthy, sweet, crispy crust with a tart fruit filling. Making it free-form gives it a lovely rustic look. Serve with vanilla ice-cream or a dollop of thick cream.

    1 person made this

    Serves: 6 

    • 1 cup wholemeal plain flour
    • 1/2 cup plain flour
    • 1/3 cup caster sugar
    • 80g butter, chopped
    • 1 egg
    • 125g frozen mixed berries
    • 125g strawberries, hulled, quartered
    • 2 tablespoons icing sugar
    • 1 tablespoon cornflour
    • 1/2 teaspoon ground cinnamon
    • 1/4 cup almond meal
    • 2 tablespoons flaked almonds

    Preparation:25min  ›  Cook:35min  ›  Extra time:10min cooling  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Place the flours and caster sugar in a food processor and process until combined. Add the butter. Process in short bursts until the mixture resembles coarse breadcrumbs. Add egg and process in short bursts until dough just clumps together, adding a little cold water, if necessary.
    2. Turn dough out onto a sheet of baking paper and roll out to a 25cm round. Transfer, on the paper, to a large baking tray. Sprinkle almond meal over pastry, leaving a 3cm border.
    3. Place the berries into a bowl and sprinkle icing sugar cornflour and cinnamon over berries and toss to combine. Stand for 2 minutes, and then toss again until the cornflour has dissolved into the juices. Pile berry mixture onto the pastry, leaving a 3cm border around the edge. Fold the pastry edges in to partially enclose and create a border over the filling. Sprinkle with flaked almonds.
    4. Bake tart for 30-35 minutes or until the pastry is lightly browned and crisp. Cool on tray for 10 minutes. Cut into wedges to serve.

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