- 300g (10oz) all-butter shortcrust pastry
- 1 free-range egg yolk, beaten
- for the crumble topping
- 100g (4oz) plain flour
- ½tsp ground cinnamon
- 100g (4oz) unsalted butter, chilled
- 75g (3oz) caster sugar
- 50g (2oz) oats
- 50g (2oz) hazelnuts, toasted and chopped
- for the filling
- 600g (1lb 5oz) frozen black forest fruits, thawed and drained
- 2tbsp caster sugar
- 1tsp cinnamon
- you will need
- 23cm (9in) fluted flan tin with removable base, lightly greased, and baking beans
Roll out the pastry and use to line the flan tin. Chill for 30 minutes. Heat the oven to 180 C, 160 C fan, 350 F, gas 4, then line the pastry case with foil and fill with baking beans. Bake for 15 to 20 minutes until pale golden. Remove the beans and foil, brush the egg yolk all over the inside, then return the tart to the oven for 5 to 10 minutes to dry the base. Cool.
To make the crumble topping, sift the flour and ground cinnamon into a bowl. Cut the butter into small pieces and rub into the flour using the tips of your fingers (or use a food processor). Stir in the caster sugar, oats and hazelnuts.
To assemble the tart, toss the fruit in the caster sugar and cinnamon and tip into the pastry case, spreading the mix out evenly. Sprinkle the crumble mix over the top, but don’t press down, as it looks best with some juices seeping through the top. Place the tart back in the oven and cook for 25 minutes or until the crumble is golden brown. Allow to cool for 10 minutes. Serve with clotted cream.