Apple Raspberry Tart

Apple Raspberry Tart


1 person made this

What makes this apple tart so special is the bright red raspberries. Use a sweet variety of apple, not a tart one.

Cathie Victoria, Australia

Makes: 1 tart

  • Crust
  • 180g plain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 125g unsalted butter, cold and diced
  • 3 tablespoons ice water
  • Filling
  • 3 large apples, peeled, cored and cut into wedges
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 130g raspberries

Preparation:25min  ›  Cook:40min  ›  Extra time:30min chilling  ›  Ready in:1hour35min 

  1. Make the crust: in a bowl, whisk together the flour, salt and sugar. Rub in the cold butter to form crumbs. Sprinkle ice water on top and stir with a fork until dough just starts to come together (you may need a little more ice water).
  2. Very briefly knead the dough then press into a disk and wrap in plastic. Refrigerate 30 minutes. Meanwhile, preheat oven to 180 degrees C.
  3. In a bowl, toss the apple slices with brown sugar and lemon juice. Unwrap the dough and place on a sheet of wax paper. Cover with another sheet of paper and roll out the dough to a 25cm circle. Transfer the dough carefully to a tart pan, discarding the paper.
  4. Prick the dough all over with a fork. Arrange the apple slices over it and sprinkle with raspberries. Pour any accumulated juices over the fruit then bake 40 minutes. Serve at room temperature.

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