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desserts-baking

Raspberry Crumble Tart

This simple fruit crumble will have you obsessed!

30 12
Raspberry Crumble Tart | DonalSkehan.com, This simple fruit crumble will have you obsessed!

desserts-baking

Raspberry Crumble Tart

This simple fruit crumble will have you obsessed!

Wednesday, September 25, 2019
US / METRIC

100g desiccated coconut 

100g caster sugar 

150g butter, cold

250g plain flour 

2 tbsp beaten egg

1 tsp vanilla bean paste 

200g raspberry jam 

250g raspberries 

whipped cream, to serve

1 cup desiccated coconut 

1/2 cup caster sugar 

2/3 cup butter, cold

2 1/2 cups plain flour 

2 tbsp beaten egg

1 tsp vanilla bean paste 

2/3 cup or 7 oz raspberry jam 

2 cups raspberries 

whipped cream, to serve

23cm (9in) tart tin, 2.5cm (1in) in depth

Food processor

30mins
Serves 12

This is a great alternative to a regular crumble, but with all the flavours. You can use strawberry jam here instead of raspberry if you’d like.

Preheat oven to 180ºC (350ºF). Grease a 23cm (9in) tart tin, 2.5cm (1in) in depth and set aside. Pulse the coconut, sugar, butter, flour and egg in a food processor and blitz until the mixture resembles breadcrumbs. Set aside a quarter of the mix and press the remaining dough into the base and sides, until you have a smooth surface. Place in the oven on the middle shelf to bake for 10–12 minutes.
Mix the jam in a medium sized bowl with a spoon to loosen it and fold through the raspberries. Remove the tart tin from the oven and spread the jam across the base. Use your fingertips to scatter little clumps of the reserved pastry mix across the top of the tart and pop back in the oven to cook for 15 minutes until the topping is golden brown. Remove from the oven and allow the tart to cool completely on a wire rack before removing it from the tin and onto a serving platter. Serve warm with freshly whipped cream.
30mins
Serves 12

Ingredients
US / METRIC

100g desiccated coconut 

100g caster sugar 

150g butter, cold

250g plain flour 

2 tbsp beaten egg

1 tsp vanilla bean paste 

200g raspberry jam 

250g raspberries 

whipped cream, to serve

1 cup desiccated coconut 

1/2 cup caster sugar 

2/3 cup butter, cold

2 1/2 cups plain flour 

2 tbsp beaten egg

1 tsp vanilla bean paste 

2/3 cup or 7 oz raspberry jam 

2 cups raspberries 

whipped cream, to serve

You'll Need

23cm (9in) tart tin, 2.5cm (1in) in depth

Food processor

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