Fruit Crumble Tart
Pear, strawberry and cardamom crumble tart, using ripe fruits, store cupboard ingredients, this easy recipe
serves ten easily.

Base:
160g plain flour or GF substitute
1 tbsp. caster sugar
15g Vitalite or similar
3 tbsp. water

Filling:
250g pears peeled and chopped
250g ripe strawberries chopped
70g coconut sugar
1/2 tsp ground cardamom
1 tsp vanilla extract
2 tbsp. cornflower

Crumble topping:
50g soft light brown sugar
70g Vitalite or similar
90g plain flour or GF substitute
45g oats
1/2 tsp ground cardamom

Make Base:
1. Rub margarine into flour with your finger tips until it resembles breadcrumbs.
2. Stir in water, bring together to form dough.
3. Refrigerate dough for 1-2 hours.
4. Roll out and line your tin with chilled pastry, work quickly.

Make Filling:
Mix all filling ingredients together spread over your pastry case.

Make Topping:
Mix all ingredients together until mixture resembles breadcrumbs, then spread over Filling.
Bake for 40-45 mins at 190c until golden and crunchy 

Notes: The dough in this recipe is more like cake mixture, it needs to be chilled to be able to work with easily.