Berry Delicious Crumble Tart

This easy dessert starts with refrigerated pie crust stuffed with fresh berries and just a hint of orange. A quick crumble top adds a sweet crunch.

Yield

8 servings

Crust Ingredients

1 refrigerated pie crust, softened as directed on box (e.g. Pillsbury®)

Topping Ingredients

1 cup old-fashioned oats
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
dash salt
1/2 cup unsalted butter, softened

Filling Ingredients

2 cups sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup seedless raspberry jam
1/4 cup all-purpose flour
2 tablespoons orange liqueur or orange juice

Directions

Preheat oven to 450°F (232°C). Place pie crust in 9-inch tart pan with removable bottom, trimming excess dough as necessary. Bake for 8 to 10 minutes or until golden brown. Reduce oven temperature to 375°F (191°C).

Meanwhile, in medium bowl, mix oats, brown sugar, 1/2 cup flour, the cinnamon and salt. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.

In large bowl, mix strawberries, raspberries and blueberries. Gently fold in jam, 1/4 cup flour and the orange liqueur. Pour fruit mixture into warm pie crust. Top with crumb mixture.

Bake at 375°F (191°C) for 30 to 35 minutes or until topping is golden brown and fruit just begins to bubble. Cool 1 hour; remove side of tart pan.

Estimated Time

Preparation Time: 15 minutes
Total Bake Time: 10 minutes + 35 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: Calories 470 (Calories from Fat 170), Total Fat 19 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 160 mg; Total Carbohydrate 70 g (Dietary Fiber 4 g, Sugars 35 g), Protein 4 g; Exchanges: 1 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 4 1/2

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