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Cranberry and Raspberry Crumble Tart

Jun 11, 2017 | 0 comments


300g fresh cranberries
150g-200g raspberries (frozen or fresh)
200g flour
60g-80g sugar (caster or brown)
100g rolled oats
(3-4 tbsp.) honey or 20g sugar
200g-300g butter (room temperature but not melted!)

Preheat the oven to 180°C top and bottom heat. For a crunchier topping you can put it up to 200°C for the last 10 minutes

Cranberry filling:
1. In a medium sized saucepan, place the cranberries and raspberries.
2. Over a medium heat, cook the ingredients until they combine into a syrupy and thick(-ish) consistency.
3. Add some water if it starts to “burn”
4. Remove from the heat and let it cool while you make the crust and topping.

Bottom Crust & Topping:

1. In a large mixing bowl add the flour, 150g butter and half of the sugar.
2. Mix the ingredients with the fingertips (not a wooden spoon!) until it has been incorporated into a sandy mixture.
3. In a separate mixing bowl mix together the oats, rest of the butter and honey (I really don’t know how much I use, I do it by feeling) or sugar
4. This you can do with your fingers or wooden spatula
5. Mix to the points when clumps are formed. Compared to the flour mixture it does not have to be sandy but it’s actually good to have some bigger pieces as this will add some crunch to the topping

Putting it all together:

1. Butter the pan where you will bake the tart in
2. Add the flour mixture to the bottom
3. With the palm of your hand you can press it down so that it becomes firm
4. Pour the cranberry-raspberry mixture on top
5. Sprinkle the oat mixture evenly on top
6. Bake for about 20-30 minutes (depends on your oven, but definitely check at 20 minutes)


• For a crumbly topping: if you feel there is too much oats and it’s to dry, then add a bit more butter to make it more crumbly. However, don’t over do it because oats are essential in maintaing a crunchy topping.

• If the flour mixture is too sandy (almost like flour – which it shouldn’t be) just add more butter. The shortbread rules states the ratio should be 1 part sugar : 2 parts butter : 3 parts flour. To be honest, sugar is excessive in all recipes so unless you’re baking cookies you can be confident in cutting it down by half.

• To check for a sandy consistency of the flour mixture : shake the mixing bowl and if you still have big pieces then you need to continue working through the butter, sugar and flour mixture.

• Honey is good for the topping because it incorporates the oats and butter mixture better to add a nicer, crumbier texture. I honestly do not know how many tablespoons I use so I suggest start with about 2-3 and add more if you believe it should be sweeter.

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