intermediate
SERVES 20
PREP TIME 30mins
COOK TIME 60mins
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Ingredients
- 3 tsp baking powder
- 100g rolled oats
- 150g All purpose flour
- 1 tsp cinnamon
- 125g unsalted butter, softened
- 10 x Sachets Equisweet
- 1 egg, lightly beaten
- 185ml Milk
- 2 tsp vanilla extract
- 100g frozen berries
- 1 Large peach, thinly sliced
- Optional: Extra Grilled Fruit for Garnishing
Method
- Preheat the oven to 180°C. Line and grease a 20cm x 30cm baking tray.
- Combine the flour, 1 ½ tsp of the baking powder, cinnamon, Equisweet and oats. Add the softened butter and using your fingertips, rub the butter into the flour and oat mixture until it resembles crumbs.
- In a separate bowl whisk the egg, milk and vanilla to combine and set aside.
- Press ¾ of the oat crumb into the base of the baking tray, to form the base of the tart.
- Lay the berries and peach slices on the tart base.
- Combine the milk and vanilla mixture with the remaining crumb, add the final 1½ tsp baking powder to this and whisk gently to combine, it doesn’t need to be smooth.
- Top the fruit and tart base with the vanilla, milk crumb batter.
- Bake for 45 minutes to 1 hour.
- Cool in the tin for 10 minutes, garnish, slice & enjoy!
- Can be stored in an airtight container in the fridge for up to 4 days.
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |