• Cooking Time: 45
  • Servings: 10
  • Preparation Time: 25


A rustic Italian tart filled with the bounty of summer berries.


  • 1 1/3 cups all-purpose flour
  • 1 cup Kellogg's® All-Bran® Original cereal (crushed to 2/3 cup)
  • 1/2 cup sugar, divided
  • 2 teaspoons baking powder
  • 3/4 cup butter or margarine
  • 1 egg, slightly beaten
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries or red raspberries
  • 1 cup apricot all-fruit spread or apricot preserves


  • 1. In medium bowl stir together flour, KELLOGG'S ALL-BRAN ORIGINAL cereal, 1/3 cup of the sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
  • 2. In small bowl combine egg, milk and vanilla. Add to flour mixture, stirring just until moistened.
  • 3. On lightly floured surface knead for 10 to 12 strokes or until dough just clings together. Remove one-third of the dough. Cover and refrigerate. Press remaining dough onto bottom and up sides of 10-inch tart pan with removable bottom. Arrange berries in bottom. Gently dollop apricot spread over berries. (Filling will look skimpy.)
  • 4. On lightly floured surface roll chilled dough into 10-inch circle. Cut into 1-inch-wide strips. Arrange strips over fruit in lattice pattern. Sprinkle with remaining
  • sugar. Bake at 375º F for 40 to 45 minutes or until golden brown. Let stand for 10 minutes. Remove from pan. Serve warm.

Categories: Tart 

Author Credit: Kellogg

Website Credit: http://www.all-bran.com/#/home

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