Berry crumble slices

Berry crumble slices

Total: 2 hr 10 Min. | Active: 45 Min.
Nutritional value / piece: 380 kcal
, Fat: 24 g
, Carbohydrate: 32 g
, Protein: 6 g


10 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shortcrust pastry

200 g white flour
80 g sugar
¼ tsp salt
125 g butter, cut into pieces, cold
2 tbsp water


50 g butter, cut into pieces, soft
80 g sugar
100 g ground almonds
1 vanilla pod, cut open lengthwise, seeds scraped out
1 egg
100 g raspberries
100 g blackberries
50 g ground almonds
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One cake tin (approx. 30 cm), greased

How it's done

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Shortcrust pastry

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly into a pastry dough; do not knead. Press 3/4 of the pastry into the prepared tin, creating a rim of approx. 3 cm. Chill the tin and the remainder of the pastry separately for approx. 30 mins.

To blind bake

Cover the pastry base with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the dried pulses and baking paper.


Using the whisk on a hand mixer, beat the butter and icing sugar for approx. 5 mins. Stir in the almonds, vanilla seeds and egg. Spread the filling over the blind-baked tart base, top with the berries, press down gently. Rub the remainder of the pastry dough and the almonds by hand to form a crumbly mixture.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow the tart to cool slightly, remove from the tin and leave to cool completely on a rack. Cut into 10 slices.

Good to know
Note: If the edges sink during the blind-baking stage, pull them back up using the back of a spoon while the pastry is still hot.

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