Apple Raspberry Tart
1 hour 35 minutes
What makes this apple tart so special is the bright red raspberries. Use a sweet variety of apple, not a tart one.
1 person made this
Ingredients
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
Directions
Preparation:25min ›
Cook:40min ›
Extra time:30min chilling ›
Ready in:1hour35min
- 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).
- Very briefly knead the dough then press into a disk and wrap in plastic. Refrigerate 30 minutes. Meanwhile, preheat oven to 180 degrees C.
- 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.
- 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.
