Apple and raspberry tart

Apple and raspberry tart

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MAKES 1 // HANDS-ON 30 min HANDS-OFF 60 mins

INGREDIENTS
For the shortcrust pastry
500g flour, plus extra to dust
100g icing sugar, sifted
250g unsalted butter, cubed
2 large eggs, beaten
1 tbsp milk
For the tart
50g butter, plus to grease
50g brown sugar
3 Pink Lady apples, peeled and quartered
100g frozen raspberries
Juice of 1 lemon
250 ml cream, whipped

METHOD
For the shortcrust pastry
1. Sift flour and icing sugar on to a clean work surface.
2. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs.
3. Gently work in the eggs and milk until the mixture comes together to form a ball of dough. Flour it lightly. Don’t work it too much or it will become chewy when baked, instead of crumbly.
4. Pat the dough into a ball, lightly flour it, wrap in cling film and place in the fridge to rest for at least half an hour before using.
For the tart
1. Preheat oven to 180°C  and grease a 20 cm round or oval ovenproof dish.
2. Cook the butter and sugar in a pan over medium heat. When the sugar starts to melt, add the apples.
3. Cook for 5 minutes, until the sugar has turned into a caramel sauce, then add the raspberries and lemon juice.
4. Transfer the mixture to the ovenproof dish.
5. Roll out the pastry to 2 mm thick. Cut rounds with a cookie cutter and arrange, overlapping on top of the filling.
6. Bake for 30–35 minutes, until golden and crispy. Serve with whipped cream.

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