Rustic Apple Raspberry Tart

Name: Rustic Apple Raspberry Tart
Ingredients: 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; 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

13 ingredients

4 steps

Ingredients

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
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 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.