RUSTIC APPLE RASPBERRY TART

Rustic Apple Raspberry Tart image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 14

1 1/3 cup(s) all-purpose flour
1/4 cup(s) sugar
1/8 teaspoon(s) salt
6 tablespoon(s) cold butter
1 - egg yolk
3 tablespoon(s) cold water
FOR THE FILLING
2 1/2 cup(s) thinly sliced peeled tart apples (about 2 medium)
1 cup(s) fresh or frozen raspberries
1/4 cup(s) sugar
1 tablespoon(s) cornstarch
3/4 teaspoon(s) ground cinnamon
1 tablespoon(s) milk
- coarse decorating sugar

Steps:

In a small bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Gradually add egg yolk and water, tossing with a fork until a ball forms. Shape into a disk; wrap in plastic wrap and refrigerate for at least 1 hour. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan.
For filling, combine apples and raspberries in a large bowl. Combine the sugar, cornstarch and cinnamon. Add to the fruit; toss gently to coat. Spoon over pastry to within 2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered.
Brush folded pastry with milk; sprinkle with coarse sugar. Bake at 375° for 35-40 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto wire rack to cool.