Metropolitan Bakery | Since 1993

Fruit and Granola Crumble Tart

Our August recipe of the month combines sweet summer fruit with a crunchy granola crust. Perfect for summer entertaining.


  • ​1 ½ cups of all purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon of kosher salt
  • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
  • ¼ cup cold water
  • 2 large egg yolks
  • 1 teaspoon of vanilla extract


  1. Combine the flour, sugar and salt in the bowl of an electric mixer. With the paddle attachment, cut in the butter at low speed. Meanwhile stir together the water, yolks, and vanilla in a small bowl.
  2. Add to the flour on low speed and mix until the dough comes together. Scrape onto a sheet of plastic wrap and press into a disc.
  3. Chill several hours or overnight.
  4. On a lightly floured surface, roll out the pastry to a 12 inch round disc, ¼ inch thick. Line a buttered 9 ½ inch tart pan with the pastry. With a rolling pin, cut off excess pastry.
  5. Line tart with parchment paper and fill with dried beans of pie weights. Chill pastry for at least two hours overnight.
  6. Bake the pastry in a preheated 350 degree oven for 15 minutes. Carefully remove the parchment paper and beans. Allow pastry to cool while you prepare the fruit and crumble.


For the fruit


  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 1 ½ apples peeled, cored and sliced
  • 2 plums halved, pit removed and each half sliced into quarters
  • ½ teaspoon sweet butter
  • 1 pint of blackberries
  • grated zest of lime 
  • juice of 1 lime
  • 1 ½ teaspoons cornstarch   



  1. In a large sauté pan over medium heat, stir the sugar with the water to dissolve. Cook, swirling the pan until the sugar caramelizes. 

  2. Carefully add the apple, plums and butter, reduce heat. Toss the fruit and cook until the caramel dissolves and the fruit softens, about 5 minutes. Add the zest. 
  3. In a separate bowl, stir together juice and cornstarch. 
  4. Stir into the fruit and cook for one minute to thicken the juices. 
  5. Remove the pan from heat and pour into a large bowl to cool the fruit. 
  6. Once cooled, fold in the blackberries and pour the fruit into the tart shell. Prepare the crumb topping. 


For the crumble


  • ½ cup all purpose flour

  • ¼ cup granulated sugar
  • ¼ cup firmly packed dark brown sugar
  • pinch of kosher salt
  • 2 tablespoons cold unsalted butter
  • ½ cup Metropolitan Bakery Granola



  1. In a large bowl, combine the flour, sugars and salt. 

  2. Add the butter and rub together until crumbs are formed. Toss in the granola. 
  3. Sprinkle the crumble over the fruit and bake the tart in a preheated 350-degree oven until the crumble is browned, 30 to 35 minutes. 
  4. Remove tart. Serve warm or at room temperature. 


Baker’s Tip: Blind baking the shell first prevents soggy, raw tart bottoms. If you don’t have parchment paper, try a coffee filter or cut foil.

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