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Fruit Crumble Tart

12 cup light butter
3 ounces light cream cheese
12 cup white flour
34 cup whole wheat flour
1 pinch salt
13 cup sugar
12 cup whole wheat flour
34 cup oatmeal
4 tablespoons of melted light butter
2 lbs fresh strawberries (anything goes, apples, blueberries...)
12 cup sugar
2 tablespoons lemon juice
12 teaspoon lemon zest
2 tablespoons cornstarch


Combine crust ingredients until a dough is formed. Wrap dough on wax or plastic paper and refrigerate for 1 hour. Roll dough and fit into a removable bottom 9 inch tart pan. Prick the dough with a fork. Chill for 20 minutes in the refrigerator. Remove dough from refrigerator and place parchment paper topped with rice to weight paper down. Bake dough for 18 minutes at 350F. While dough is baking prepare filling and crumb mixtures by mixing ingredients in separate bowls, one for the crumb mixture and another for the filling mixture. Remove dough from the oven and increase oven temperature to 375F. Remove parchment paper and add filling to the pan. Top with the crumb mixture. Bake for another 45 minutes to 1 hour. Cool tart completely and serve. Enjoy.

Source: www.food.com