Berry Crumble Tarts
This Berry Crumble Tart combines a buttery shortcrust pastry base with a jammy mixed berry filling and golden, crumbly topping.
There's something wonderfully nostalgic about a berry crumble, the way the fruit bubbles up through a golden, sandy topping, filling the kitchen with that warm, sweet-tart aroma. This Berry Crumble Tart takes everything you love about a classic crumble and gives it a little elegance, nestling the filling inside a crisp shortcrust pastry shell for a dessert that's as beautiful as it is delicious.
Made with a mix of fresh or frozen berries, it's endlessly flexible, use whatever you have on hand, from strawberries and raspberries to blueberries and blackberries. The crumble topping bakes to a perfect, buttery crunch, and the whole thing comes together with minimal fuss. Whether you're baking for a lazy Sunday, a dinner party, or just because you need something comforting and gorgeous, this tart delivers every time.
They are great to make ahead of time. You can freeze and reheat on demand and the recipe does make quite a lot. Which I shall not apologise for. Just go with it!
Serving Suggestions & Pairings
Serve it with:
Double cream — lightly whipped or poured straight from the jug for the classic pairing
Vanilla bean ice cream — the cold-and-warm contrast is irresistible straight from the oven
Crème fraîche — its gentle tang cuts through the sweetness beautifully
Clotted cream — for a proper, indulgent afternoon tea spread
Custard — warm, silky pouring custard turns this into pure comfort food
Greek yoghurt — a lighter option that works surprisingly well for brunch or morning tea
Drink pairings:
A glass of Moscato d'Asti or rosé Champagne for something celebratory
Earl Grey or chamomile tea for an afternoon tea setting
Cold brew coffee if serving at brunch
Need
- 1/2 Batch Vanilla Bean Pastry Recipe
-
The Filling
- 300 Grams mixed berries of choice, fresh or frozen
- a little icing sugar
- a little cornflour or cornstarch
- 1 lemons zest finely grated
- 1 Teaspoon vanilla bean paste BUY
-
The Crumble Topping
- 80 Grams raw sugar
- 40 Grams white rice
- 250 Grams butter cold and cubed BUY
- 300 Grams bakers or strong flour BUY
- 1 egg yolks
- 80 Grams pecans or walnuts
- 1 small Handful shredded coconut
Do
- 1
Preheat oven to 180°C/360°F.
- 2
Prepare the pastry and line tartlet tins. Blind bake pastry for 15 minutes.
- 3
Meanwhile toss the berries with the icing sugar, cornflour, lemon zest and vanilla bean paste. Remove baking beads from the tartlets and fill with the berry mixture.
- 4
To make the crumble, place sugar, rice and salt into a clean dry Thermomix bowl and mill 10 sec/speed 10. Open the lid slowly as there is a lot of residual dust.
- 5
Add vanilla and butter and chop 6 sec/speed 6.
- 6
Add flour and egg yolk and blend 6 sec/speed 6.
- 7
Add pecans and blend 3 sec/speed 6.
- 8
Stir through the coconut with a spatula.
- 9
Top the berries with plenty of crumble. Bake for 25 minutes until the fruit is bubbling and the crumble is golden and fragrant.
- 10
Serve hot!
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
