Warm Sour Cherry and Pear Spiced Crumble Tart

Goodman Fielder Food Service
Warm Sour Cherry and Pear Spiced Crumble Tart

Warm Sour Cherry and Pear Spiced Crumble Tart

The combination of tangy sour cherries, sweet pears and spiced crunchy crumble will make this dessert a memorable finish to any meal!
Makes 10, scale as needed.


10 each Pampas Uncooked Short Crust Pastry Shells - 76mm
180 g Sour cherries
245 g Canned pears, diced
340 mL Combined juice of cherries and pears
160 g Caster Sugar
30 g Fielders Wheaten Cornflour
60 g White Wings Plain Flour
100 g Rolled oats
80 g Meadow Lea Margarine, melted
1 g Cinnamon
60 g White Wings No Bake Custard Mix
700 mL Milk


Step 1

Pre heat the oven to 180° Celsius. Place cherries and pears into a bowl, drain 80 mL of juice into a small bowl, add 40 g of caster sugar, add the Fielders Wheaten Cornflour then mix to make the slurry.

Step 2

Pour the remainder of the juice into a pot. Add the caster sugar and bring to a gentle simmer.

Step 3

Whisk in the cornflour slurry and continue to simmer until the mix has thickened. This should take 2 to 3 minutes. Pour over the cherries and pears, cover with a layer of baking paper and set aside to cool.

Step 4

In a bowl combine all the dry ingredients. Melt the Meadow Lea Margarine, add 90 g of caster sugar and pour over the dry mix. Rub through your fingers until small nuggets form, about the size of a 5-cent piece. Set aside. Place fruit into the pastry shells level to the top of the pastry. Sprinkle the crumble mix over the fruit in a nice even layer.

Step 5

Bake in the oven at 180° C for 15 to 20 minutes or until golden on the bottom and crunchy on top.

Step 6

Prepare the White Wings No Bake Custard Mix according to the packet instructions and add the 30 g of caster sugar.


An easy to prepare meal, make the salad while the chicken is cooking. As an alternative, grated cheese may be sprinkled over the potatoes. Marinate the chicken overnight.

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