Rustic harvest fruit tart

Rustic harvest fruit tart

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(6 ratings)

Prep: 20 mins Cook: 35 mins - 40 mins Plus chilling and overnight freezing


Serves 10
Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert

Nutrition and extra info

Nutrition: per serving

  • kcal382
  • fat17g
  • saturates11g
  • carbs52g
  • sugars25g
  • fibre3g
  • protein4g
  • salt0.3g
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  • 140g blackberries



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 225g blueberries



    Blueberries are one of the few edibles native to North America and credited with being…

  • 4 plums, stoned and chopped (we used Reeves Seedling, but other varieties work well)



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 4 tbsp granulated sugar
  • 3 tbsp cornflour
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • custard or clotted cream, to serve

For the pastry

  • 200g butter in a block, frozen



    Butter is a dairy product made from separating whole milk or cream into fat and…

For the pastry

  • 300g plain flour, plus extra for dusting

For the pastry

  • 5 tbsp granulated sugar, plus a little extra for sprinkling
  • 1 egg white


  1. The morning before you want to make the tart, remember to put the butter in the freezer – try wrapping it in foil first (it will keep it colder when you hold it to grate later).

  2. To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn’t warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.

  3. Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.

  4. Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.

  5. Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you’re feeling really wicked, some Cornish clotted cream.

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Comments, questions and tips

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Kayleigh Spellar
3rd Nov, 2019
This was an easy recipe to make and tasted great - even though i forgot to add the sugar to the pastry!
11th May, 2016
It was a great pie! Shocked by the taste and the texture of the dough. Only used berries for the filling, but was really good. Plus, I didn't cover the edges with dough, but used a tart tin instead. Turned out perfect.
13th Oct, 2014
This really worked for me! Perfect for an autumnal Sunday lunch pudding. Easy to make and I'm sure you could have fun with using all sorts of different fruits throughout the season and whatever you have in your cupboard or freezer. The yummy pastry is a real hit too.....well my family loved it!
Frantic Flapjack
13th Oct, 2014
This didn't work well for me. I added some blackcurrants in place of some of the blueberries. There seemed far too much fruit for the amount of pastry. Even with the addition of the cornflour, the juice ran out and right around the baking tray almost to the top. The result was very soggy pastry. It tasted nice but difficult to cut and didn't look too great.
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