Wild blackberry crumble tart from The Violet Bakery Cookbook (page 130) by Claire Ptak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on July 10, 2021

    Very easy recipe. I was doubtful it would turn out ok but it was lovely. I felt the amount of crust/crumble was skimpy. I had only about 2/3 the amount of berries called for but that was ok. The cooking temp and time were perfect.

  • Lepa on June 17, 2019

    This is so dead simple that I was able to make it after school with a cranky six year old. It is also delicious. I would add a good pinch of salt to the dough/crust next time. Also, I didn't have a 20 cm tart pan and my 18 cm pan seemed too small so I used a 22 or 23 cm pan and that was perfect. I'm not even sure a 20 cm pan would fit everything? We served it warm with barely sweetened whipped cream.

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