1. Preheat your oven to 180°C (350°F). Thaw your fruits in a bowl of water at room temperature. Drain them once thawed.
2. Meanwhile, place your pastry in a tart dish (ours is 31 cm in diameter), prick it with a fork, then bake for 5 minutes at 180°C (350°F) to "blind bake" it.
3. Meanwhile, prepare the crumble topping. In a bowl, mix the softened butter, flour, and sugar with your fingertips until you get a sandy texture.
4. In the prebaked tart crust, pour the drained red berries. Add a little sugar if desired and sprinkle the crumble on top.
5. Bake the tart for 50 minutes at 180°C (350°F). Remove the tart from the oven and let it cool before devouring it. It's ready!
Ingredients for
servings
500g of
frozen red fruits
1
shortcrust pastry
150g of
wheat flour
100g of
butter
100g of
powdered sugar
Rates
No reviews
Nutritional information *
Per serving
% RDA
Energy value
340 kcal
17 %
Fat
15,11 g
22 %
of which saturated
9,75 g
49 %
Carbohydrates
45,61 g
18 %
of which sugar
21,34 g
24 %
Protein
5,04 g
10 %
Fibers
4,45 g
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More data
Salt
0,03 g
0 %
Cholesterol
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sodium
12 mg
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* As an indication, before cooking, RDA of the EU.