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Mixed Berry Crumble Tart

  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 8

Make the most of the summer berry bounty by making this easy tart, filled with fresh raspberries, blueberries and strawberries and topped with a simple crumble. ...MORE+ LESS-

Ingredients

1 1/2
cups sliced fresh strawberries
1 1/2
cups fresh blueberries
1
cup fresh raspberries
2/3
cup sugar
2
tablespoons cornstarch
3/4
cup Gold Medal™ all-purpose flour
1/2
cup sugar
1
teaspoon grated orange peel
1/3
cup butter, melted
One-Crust Pastry or 1 Pillsbury™ refrigerated pie crust, softened as directed on box

Steps

Hide Images
  • 1
    Heat oven to 425°F. Roll pastry round or pie crust into 13-inch round. Fold into fourths and place in 10- or 11-inch tart pan with removable bottom; unfold and press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.
  • 2
    In large bowl, gently toss berries with 2/3 cup sugar and the cornstarch. Spoon into pastry-lined pan.
  • 3
    In small bowl, stir flour, 1/2 cup sugar, the orange peel and melted butter with fork until crumbly. Sprinkle evenly over berries.
  • 4
    Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
170
% Daily Value
Trans Fat
2g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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