Mary Berry’s Winter Crumble Tart is made with plain flour, butter, caster sugar, eggs, Bramley apples, blackberries, rolled oats, demerara sugar, and hazelnuts. This delicious Winter Crumble Tart recipe creates a traditional dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
This Winter Crumble Tart Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Winter Crumble Tart Ingredients:
For the pastry
- 225g / 8oz plain flour, plus extra for dusting
- 125g / 4½oz cold butter, cubed
- 30g / 1oz caster sugar
- 1 large egg, beaten
For the filling
- 4 large Bramley apples (about 1.2kg / 2lb 10oz), peeled, cored, and chopped
- 150g / 5oz caster sugar
- 275g / 10oz fresh blackberries
For the topping
- 175g / 6oz plain flour
- 100g / 4oz butter, at room temperature, cubed
- 50g / 2oz rolled oats
- 100g / 4oz demerara sugar
- 50g / 2oz hazelnuts, roasted and chopped
How To Make Mary Berry Winter Crumble Tart?
- Preheat the oven: Preheat your oven to 200°C / 180°C fan / Gas 6.
- Make the pastry: Measure 225g / 8oz of plain flour and 125g / 4½oz of cold, cubed butter into a food processor. Blitz until the mixture resembles breadcrumbs. Add 30g / 1oz of caster sugar and 1-2 tablespoons of cold water, along with the beaten egg. Mix until it forms a smooth dough.
- Prepare the pastry case: Roll out the dough on a lightly floured surface to a thickness of about 3mm / ⅛in. Line a 28cm / 11in round, loose-bottomed, fluted tart tin with the pastry, ensuring it covers the base and sides. Create a small lip around the top and prick the base all over with a fork. Chill in the fridge for 15 minutes.
- Blind bake the pastry: Line the chilled pastry with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the beans and paper, reduce the oven temperature to 160°C / 140°C fan / Gas 3, and bake for another 10 minutes until the pastry is crisp and golden. Set aside to cool, leaving the oven on.
- Prepare the filling: In a large, deep saucepan, combine 4 large peeled, cored, and chopped Bramley apples with 150g / 5oz caster sugar and 2 tablespoons of water. Cook over medium heat, stirring gently, for about 5 minutes. Cover and simmer for an additional 5-10 minutes until the apples begin to soften but still hold their shape. Stir in 275g / 10oz of fresh blackberries and cook for another 5-10 minutes until the fruits are just tender. Set aside to cool.
- Make the crumble topping: In a bowl, rub together 175g / 6oz plain flour and 100g / 4oz room-temperature butter with your fingertips until the mixture resembles breadcrumbs. Add 50g / 2oz rolled oats, 100g / 4oz demerara sugar, and 50g / 2oz chopped, roasted hazelnuts. Continue rubbing until small clumps form.
- Assemble the tart: Drain the cooked fruits in a colander set over a bowl to collect the juices. Spoon the fruit into the baked pastry case, reserving any excess for the sauce. Sprinkle the crumble mixture evenly over the top of the fruit.
- Bake the tart: Return the tart to the oven (at the same temperature) and bake for 20-25 minutes until the crumble is golden.
- Serve: In a small saucepan, boil the reserved fruit juices for 3-4 minutes until syrupy. Serve the tart warm, sliced, with the fruit sauce drizzled over the top and accompanied by custard or cream.
Recipe Tips:
- Chill the Pastry: Always chill the pastry in the fridge for at least 15 minutes before baking. This helps prevent it from shrinking and ensures a crisp, flaky crust.
- Don’t Overcook the Apples: When cooking the apples for the filling, be careful not to overcook them. They should be tender but still hold their shape to avoid a mushy filling.
- Use Fresh Blackberries: Fresh blackberries give the best flavor and texture. If you’re using frozen, make sure to thaw and drain them well to avoid a watery filling.
- Crumble Topping Texture: For the best crumble topping, ensure the butter is at room temperature and rub it into the flour until it forms small clumps. This gives the topping a perfect crumbly texture.
- Serve with a Warm Sauce: Boil the reserved fruit juices to create a warm, syrupy sauce to drizzle over the tart when serving. It adds extra flavor and makes the dessert even more special.
What To Serve With Winter Crumble Tart?
This crispy Winter Crumble Tart pairs well with vanilla ice cream, warm custard, whipped cream, or clotted cream. It can also be served alongside a drizzle of caramel sauce, a sprinkle of toasted nuts, or a dollop of fruit compote for a delicious dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Winter Crumble Tart cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
- Freeze: Once the tart has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 3 months. To serve, thaw the tart in the refrigerator overnight.
Mary Berry Winter Crumble Tart Nutrition Fact:
Serving Size: 1 slice (serving of 8)
- Calories: 679 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 101mg
- Sodium: 230mg
- Potassium: 220mg
- Total Carbohydrate: 91g
- Dietary Fiber: 5g
- Sugars: 50g
- Protein: 7g
Try More Mary Berry Recipe:
- Mary Berry Mini Bakewell Tarts
- Mary Berry Mini Bakewell Tarts
- Mary Berry Strawberry Tarts
- Mary Berry Florentines
- Mary Berry Meringues
Mary Berry Winter Crumble
Description
Mary Berry’s Winter Crumble Tart is made with plain flour, butter, caster sugar, eggs, Bramley apples, blackberries, rolled oats, demerara sugar, and hazelnuts. This delicious Winter Crumble Tart recipe creates a traditional dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For the pastry
For the filling
For the topping
Instructions
- Preheat the oven: Preheat your oven to 200°C / 180°C fan / Gas 6.
- Make the pastry: Measure 225g / 8oz of plain flour and 125g / 4½oz of cold, cubed butter into a food processor. Blitz until the mixture resembles breadcrumbs. Add 30g / 1oz of caster sugar and 1-2 tablespoons of cold water, along with the beaten egg. Mix until it forms a smooth dough.
- Prepare the pastry case: Roll out the dough on a lightly floured surface to a thickness of about 3mm / ⅛in. Line a 28cm / 11in round, loose-bottomed, fluted tart tin with the pastry, ensuring it covers the base and sides. Create a small lip around the top and prick the base all over with a fork. Chill in the fridge for 15 minutes.
- Blind bake the pastry: Line the chilled pastry with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes. Remove the beans and paper, reduce the oven temperature to 160°C / 140°C fan / Gas 3, and bake for another 10 minutes until the pastry is crisp and golden. Set aside to cool, leaving the oven on.
- Prepare the filling: In a large, deep saucepan, combine 4 large peeled, cored, and chopped Bramley apples with 150g / 5oz caster sugar and 2 tablespoons of water. Cook over medium heat, stirring gently, for about 5 minutes. Cover and simmer for an additional 5-10 minutes until the apples begin to soften but still hold their shape. Stir in 275g / 10oz of fresh blackberries and cook for another 5-10 minutes until the fruits are just tender. Set aside to cool.
- Make the crumble topping: In a bowl, rub together 175g / 6oz plain flour and 100g / 4oz room-temperature butter with your fingertips until the mixture resembles breadcrumbs. Add 50g / 2oz rolled oats, 100g / 4oz demerara sugar, and 50g / 2oz chopped, roasted hazelnuts. Continue rubbing until small clumps form.
- Assemble the tart: Drain the cooked fruits in a colander set over a bowl to collect the juices. Spoon the fruit into the baked pastry case, reserving any excess for the sauce. Sprinkle the crumble mixture evenly over the top of the fruit.
- Bake the tart: Return the tart to the oven (at the same temperature) and bake for 20-25 minutes until the crumble is golden.
- Serve: In a small saucepan, boil the reserved fruit juices for 3-4 minutes until syrupy. Serve the tart warm, sliced, with the fruit sauce drizzled over the top and accompanied by custard or cream.
Notes
- Chill the Pastry: Always chill the pastry in the fridge for at least 15 minutes before baking. This helps prevent it from shrinking and ensures a crisp, flaky crust.
- Don’t Overcook the Apples: When cooking the apples for the filling, be careful not to overcook them. They should be tender but still hold their shape to avoid a mushy filling.
- Use Fresh Blackberries: Fresh blackberries give the best flavor and texture. If you’re using frozen, make sure to thaw and drain them well to avoid a watery filling.
- Crumble Topping Texture: For the best crumble topping, ensure the butter is at room temperature and rub it into the flour until it forms small clumps. This gives the topping a perfect crumbly texture.
- Serve with a Warm Sauce: Boil the reserved fruit juices to create a warm, syrupy sauce to drizzle over the tart when serving. It adds extra flavor and makes the dessert even more special.
Mary Berry Winter Crumble