Cherry Crumble Tart Recipe

This one is a classic autumn recipe! It’s time to use all the jams that I made during summer! Tart is the easiest and most enjoyable way to use it for breakfast, dinner dessert or the time you come home after drinks and you just want a bite that will put you to sweet sleep. At least this is how I do … I hope I am not the only one.

For the tart dough I followed the basic recipe for sweet dough (Pâte Sucrée) which you can see by clicking here!


For the filling
  • 200 gr cherry jam
  • 1 teaspoon fresh lemon juice
For the crumble topping
  • 100 g plain flour
  • 75 g rolled oats
  • 75 g caster sugar
  • 140 g butter, diced


  • Roll out the pastry on a lightly floured surface to line a 22cm tart tin or 6 small 8 cm tart tins.
  • Place in the tin, trim the edges of the pastry if required, and chill for 15 mins.
  • Line the pastry with baking parchment and baking beans, then bake blind for 20 mins at 180°C
  • Remove the beans and paper, then cook for a further 15 mins until the base is biscuity.
  • Remove from the oven and allow to cool slightly.
  • Mix jam with lemon juice
  • Τo make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.
  • To assemble the tart, pour the cherry jam into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the jam is bubbling around the edges.
  • Serve warm with cream or custard if you like.

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