Best Rustic Apple Raspberry Tart Recipes

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RUSTIC APPLE RASPBERRY TART



Rustic Apple Raspberry Tart image

This free-form tart requires no pie plate. Just roll out the dough and place on a pizza pan or baking sheet. Place the filling in center of dough and fold up the edge of the pastry to hold in the fruit and juices.- Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 14

1-1/3 cups all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
6 tablespoons cold butter
1 egg yolk
3 tablespoons cold water
FILLING:
2-1/2 cups thinly sliced peeled tart apples (about 2 medium)
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tablespoon cornstarch
3/4 teaspoon ground cinnamon
1 tablespoon 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 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.

Nutrition Facts : Calories 317 calories, Fat 13g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 144mg sodium, Carbohydrate 48g carbohydrate (23g sugars, Fiber 3g fiber), Protein 4g protein.

RUSTIC APPLE RASPBERRY TART



Rustic Apple Raspberry Tart image

From my Mamaw's recipe collection.

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.

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