Rustic Apple Raspberry Tart |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
1-1/3 cups king arthur unbleached 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 |
Directions:
1. 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.
2. On a lightly floured surface, roll out pastry into a 14-in. circle. Transfer to a parchment paper-lined 14-in. pizza pan.
3. 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.
4. 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. Yield: 6 servings.
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