The Great Australian Bake Off

Looks classic, tastes all new.


  • Tart base

  • 390g cake and pastry flour

  • 1/4 tsp table salt

  • 45g caster sugar

  • 226g cold unsalted butter

  • 2 egg yolks

  • Zest of 1 lemon

  • 63ml cold water

  • Tart top

  • 390g cake and pastry flour

  • 1/4 tsp table salt

  • 45g caster sugar

  • 226g cold unsalted butter

  • 2 egg yolks

  • 63ml cold water

  • Mixed berry jam

  • 170g fresh blueberries

  • 170g fresh raspberries

  • 170g fresh blackberries

  • 113g caster sugar

  • Juice of 1 lemon

  • Bumbleberry tart filling

  • 2 whole pears, peeled and diced

  • 250g fresh raspberries

  • 250g fresh blueberries

  • 250g fresh blackberries

  • 1/2 cup of mixed berry jam

  • 1/3 cup plain flour

  • 1/4 tsp cinnamon

  • 4 tsp lemon juice

  • Chantilly cream

  • 250ml thickened cream

  • 2 tsp vanilla

  • 1 tbsp caster sugar


  • 1.

    For the tart pastry (base and top), in a food processor add flour, sugar, and salt and mix briefly. Add in cold butter and blend until it looks like rough oatmeal. Beat egg yolks and ice water together and add in a steady stream while processor is going until the dough starts to come together but still crumbly. place onto a bench and press till it comes together. Chill for 15 mins in freezer.

  • 2.

    For the bumbleberry filling, peel and dice two pears into small cubes and add to a large bowl. Add all berries, 1/2 cup of jam, flour, cinnamon, and lemon juice. Stir together and place into the refrigerator till ready to use.

  • 3.

    To assemble, make the tart pastry base and top and place in the freezer for 15min. while dough is chilling, make the filling and place in the fridge until ready to use. When dough has rested roll out one disc to a 45cm circle in between two sheets of baking paper and place into a fluted pie pan pressing down around the sides and base. Roll over the top of the tin with a rolling pin trimming the pastry. Place in the freezer.

  • 4.

    In the meantime, preheat the oven to 190C and take the other half of the pastry out and split that in half and place the other half back in the fridge.  Roll between two sheets of baking paper creating a 30cm circle. 

  • 5.

    Trace pastry with a 26cm circle and then trace a larger circle around it creating a 3cm ring. Make small balls and place around the ring, using a little water or egg white to stick and place in the freezer. Begin cutting the gear shapes out. Take a small amount of pastry and colour it red and cut into gear shapes. 6 large, 6 med and 12 smalls.

  • 6.

    Take the pie tin out of the freezer and poke with a fork around the base. Place a sheet of baking paper in the pie tin and fill with pie weights till fully covering the base. Bake in a 190C oven for 10mins. Remove the baking paper and pie weights and place back into the oven for a further 10mins. When done set aside to cool.

  • 7.

    Bake the ring of pastry for 10mins and the larger gear pieces for 8-10mins. When done, start to paint the gears and ring with metallic lustre dust.  Turn oven temperature down to 180C. fill the cooled tart base with the bumble berry mixture and bake for 45-50mins.

  • 8.

    When tart is done begin placing the gears and larger ring around the rim of tart.


This recipe has not been edited or tested by the Bake Off Food Department.

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