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Total Time:
Prep Time: 20 min
Cook Time: 35 min

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Ingredients

For 2 Servings

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1 cup fresh or frozen unsweetened raspberries
3/4 cup halved thinly sliced peeled tart apple
1/4 cup sugar
1 tbsp quick-cooking tapioca
dash to 1/8 tsp ground cinnamon
dash ground nutmeg
1 sheet refrigerated pie pastry
2 tsp butter, melted
topping:
1 tbsp king arthur unbleached all-purpose flour
1-1/2 tsp brown sugar
1 tsp cold butter

Directions

Step By Step View

1 In a bowl, combine the raspberries and apple. In a small bowl, combine the sugar, tapioca, cinnamon and nutmeg. Sprinkle over apple mixture; gently toss to coat evenly. Let stand for 15 minutes.
2 Divide pie pastry in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removal bottoms. Trim pastry even with edge. Spoon raspberry mixture into pastry shells. Drizzle with melted butter.
3 For topping, in a bowl, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over raspberry mixture. Bake at 375° for 35-40 minutes or until bubbly. Yield: 2 servings.

Directions

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1. In a bowl, combine the raspberries and apple. In a small bowl, combine the sugar, tapioca, cinnamon and nutmeg. Sprinkle over apple mixture; gently toss to coat evenly. Let stand for 15 minutes.

2. Divide pie pastry in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removal bottoms. Trim pastry even with edge. Spoon raspberry mixture into pastry shells. Drizzle with melted butter.

3. For topping, in a bowl, combine flour and brown sugar. Cut in butter until crumbly. Sprinkle over raspberry mixture. Bake at 375° for 35-40 minutes or until bubbly. Yield: 2 servings.

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