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Mixed Berry Crumble Tart

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Mixed Berry Crumble Tart
  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 8
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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.
Updated May 10, 2021

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
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. Roll 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.

Tips from the Betty Crocker Kitchens

Nutrition

380 Calories, 14g Total Fat, 2g Protein, 60g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
190mg
8%
Potassium
110mg
3%
Total Carbohydrate
60g
20%
Dietary Fiber
2g
11%
Sugars
34g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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