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Recipe for :

Summer Fruit Crumble Tart

Jonathan FileThis recipe comes from Jonathan File. A newcomer to the world of celebrity chefs, talented Jonathan is a name to remember! He has cooked for the Royal family and stars from stage and screen, and at only 29 is now pioneering his innovative ideas as Executive Head Chef at the magnificent award winning Crewe Hall Hotel in Cheshire.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

For a colourful dessert serve up this pretty soft fruit tart, topped with raspberry coulis.


225g sweet pastry
250g mixed summer fruit: raspberries, strawberries, redcurrants, blueberries, plus a few for decoration
1 tsp cornflour
pinch of mixed spice
mint sprigs, for garnish

For the raspberry coulis:
250g raspberries, fresh or frozen, thawed
100g icing sugar

  • Preheat the oven to 190C / gas 5.
  • Roll out the pastry on a lightly floured surface and line a greased 18cm, loose-based flan tin, trimming off the overhanging pastry and reserving.
  • Mix together the summer fruit, cornflour and mixed spice. Place in the lined tin.
  • Push reserved pastry through a cheese grater and sprinkle over the fruit.
  • Bake for 10 minutes, then reduce the heat to 150C / gas 2 for a further 5 - 10 minutes.
  • Meanwhile, make the raspberry coulis by blending together the raspberries and icing sugar and passing through a fine sieve.
  • Serve the tart drizzled with raspberry coulis and garnished with mint sprigs and reserved fruit.

Makes an 18cm tart

Jonathan File